2 servings

1 eggplant
2 cans of natural tuna, washed
1 boiled egg
½ cup unsweetened natural Greek yogurt
½ cup cottage cheese
1/4 tsp sea salt
pepper to taste
pinch of olive oil spray

Preheat oven to 390ºF
Wash the eggplant, cut the tips and laminate lengthwise with the help of a mandolin or knife.

Place in a bowl the tuna and hard-boiled egg, crumble it with the fork, add the yogurt and mix well.

Put a little of the mixture on the widest tip of the eggplant and roll until the end. Close with the help of a chopstick. Repeat until the filling is finished.

Place cannellonis in a baking dish. Season with salt and pepper. Spray a pinch of olive oil on top. Add the ricotta on top.
Bake for 8-12 minutes.

Per serving
Cal: 276.5 P: 36.4 F: 7.7 Cb: 11.2