Fully Prepared Eggplant Cannelloni Meal
Roasted eggplant, stuffed with ricotta, zucchini, oven dried tomatoes and roasted garlic, in a romesco sauce, with an Parmesan herb gremolata.
Each meal contains:
Eggplant cannelloni - 20 minutes in a 400 degree oven.
Romesco sauce - 5m (simmering water or submerged in a bowl of hot tap water)
Gremolata - shake over top as the garnish