Eggplant cannelloni - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• 600 g eggplant
• extra virgin olive oil spray
• 130 g cauliflower
• 100 g carrot
• 40 g eschalot
• 1 garlic clove
• 3 - 4 sprigs fresh flat-leaf parsley
• 1 stalk celery
• 10 g extra virgin olive oil
• 60 g fresh baby spinach leaves
• 10 g tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp ground sweet paprika
• 1 pinch ground cinnamon
• 1 - 2 pinches salt
• 1 - 2 pinches ground black pepper
• 400 g canned tomatoes
• 1 tbsp dried oregano
• ¼ tsp salt
• ¼ tsp ground black pepper
• 200 g ricotta
• 150 g bocconcini