Learn how to make this eggplant cannelloni with chicken with the recipe of Catupiry®, which is delicious and easy and useful. Plus, it’s a great recipe for a weekday lunch!
While: 50 min
Activities: 5 meals
Bother: Easier
Ingredients for Eggplant Cannelloni with Chicken and Catupiry®
- 1/2 cup (tea) of olive oil
- 25 thin slices of eggplant horizontally
- Salt and fresh basil to taste
- 100 g grated Parmesan cheese
Filling
- 2 tablespoons of oil
- 1/2 chopped onion
- 2 minced garlic cloves
- 1 cooked and shredded chicken breast
- 1/2 can of drained green corn
- 1/2 can of drained peas
- 2 chopped tomatoes
- 2 cups (tea) of Catupiry®
- Salt and chopped parsley to taste
soup
- 2 tablespoons of oil
- 1/2 chopped onion
- 2 minced garlic cloves
- 1 can of diced tomatoes
- Salt and black pepper to taste
Preparation mode
In a pan over medium heat, heat the oil and brown the eggplant slices on both sides. Sprinkle with salt and let cool. For the sauce, in a pan with medium heat, heat the oil and fry the onion and garlic for 3 minutes. Add the tomatoes, salt and pepper and cook for 3 minutes, after boiling. Reserve
Put oil in a pan on medium heat and fry onion and garlic for 2 minutes. Add chicken, corn, peas, tomatoes and sauté for 5 minutes. Add Catupiry®, salt, parsley and let it cool.
On each piece of eggplant, put a piece of food and roll up like swiss rolls. Place in a refractory and cover with hot sauce. Sprinkle with Parmesan and serve garnished with basil.
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