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Eggplant cannelloni

Recipe Information

Description:
Eggplant cannelloni is a delicious Italian recipe usually served as a main dish. It requires about 15 minutes of prep time and about 45 minutes of cooking time for a combined total time of 1 hour. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 15 Minutes
Cook Time 45 Minutes
Total Time 1 Hour
Difficulty Easy
Main Ingredient Eggplant; Cheese
Category Vegetables; Dairy
Meal Lunch; Dinner
Type Main Dish
Cuisine Italian
Cook Method Sautéing; Baking; Broiling
Diet

Ingredients

  • 1 tablespoon olive oil

  • 4 shallots, sliced

  • 4 cloves garlic

  • 2 12-ounce jars roasted red bell peppers, drained

  • 1/2 cup orange juice

  • 2 eggplants, cut into 1/2-inch slices

  • 1/2 cup goat cheese

  • 4 kalamata olives, pitted

  • 1 teaspoon capers, chopped

  • 2 tablespoons parsley, chopped

Directions

  • Heat the oil in a skillet over medium heat. Cook the shallots and garlic for 1 minute. Reduce heat and cook for an additional 5 minutes or until golden.

  • Add the red peppers and orange juice and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Let cool and puree in a blender. Pour this sauce into a 9x13 inch baking dish.

  • Lightly coat the eggplants with olive oil and lay on a baking sheet. Broil for about 15 minutes or until golden.

  • Preheat an oven to 400 degrees F.

  • In a bowl, combine the goat cheese, olives, capers, and parsley. Place 1 tablespoon of this cheese mixture at the end of each eggplant slice and roll it up. Lay the rolls in the baking dish and cover with the sauce. Bake for 15 minutes.

Nutrition (per serving)

  • Calories: 347 cal

  • Total fat: 20g

  • Cholesterol: 10mg

  • Sodium: 718mg

  • Carbohydrate: 36g

  • Fiber: 7g

  • Protein: 7g