Eggplant Cannelloni
A Mediterranean-inspired dish featuring tender eggplant slices rolled with a savory goat cheese filling, served in a roasted red pepper sauce. Perfect for a vegetarian main course.
Ingredients
- •1 tablespoon olive oil
- •4 whole shallots
- •4 cloves garlic
- •2 jars roasted red peppers
- •½ cup orange juice
- •2 whole eggplants
- •1 spray olive oil cooking spray
- •4 ounces goat cheese
- •4 whole kalamata olives
- •1 teaspoon capers
- •2 tablespoons parsley
Cooking Instructions
- 1.
Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.
45 min
