Eggplant cannelloni with lamb, the surprising version of the Spanish Christmas classic

Not sure what to prepare for New Year's Eve dinner? Well, take a look at this recipe for lamb and spinach cannelloni. They can be prepared in less than an hour and are an alternative to the typical meat fillings, which can be a bit heavier.

Eggplant cannelloni with lamb

Ingredients 

1 large eggplant

150 gr. of minced lamb

100 gr. baby spinach

1 small onion

15 gr. pine nuts

15 gr. butter

15 gr. wheat flour

300 ml. of whole milk

Grated Emmental cheese

Salt and white pepper

Nutmeg

Olive oil

Elaboration

1. Wash the eggplant and cut it lengthwise into thin slices (you can use a mandoline for help). Lightly salt the slices and let them rest for a few minutes.

2. Meanwhile, finely chop the onion and sauté it in olive oil until lightly golden. Once ready, add the lamb and sauté as well. Finally, add the baby spinach and pine nuts. Cook until the spinach has wilted. Season with salt and pepper to taste.

3. Wash the eggplants, dry them, and place them on a baking tray. Bake for 5 minutes at 180 °C. Remove and set aside.

4. Prepare the béchamel sauce: melt the butter, add the flour, and cook for a few minutes. Pour in the milk and cook, stirring with a whisk, until it thickens slightly. Season with salt, white pepper, and nutmeg.

5. Add a spoonful of béchamel sauce to the filling and place a bit on each eggplant slice. Roll it up and place the cannelloni in a baking tray. Cover with béchamel sauce and sprinkle grated cheese to your liking.

6. Bake in the oven for about 8 minutes until the surface is golden brown.