Eggplant Cannelloni – Using Eggplant Instead Of Pasta Shells Recipe

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Check out this healthy eggplant cannelloni recipe using eggplant instead of pasta shells.

Serves 4

INGREDIENTS

Sauce

  • 1 tablespoon olive oil
  • 4 large shallots, sliced
  • 4 cloves garlic
  • 2 jars (12 oz each) roasted red peppers, drained
  • 1/2 cup fresh squeezed orange juice (juice of 1 orange)

Eggplant

  • 2 medium eggplants, cut lengthwise into 1/2-inch slices
  • olive oil cooking spray

Filling

  • 4 oz goat cheese
  • 4 kalamata olives, pitted and minced
  • 1 teaspoon capers, chopped
  • 2 tablespoons chopped fresh parsley

PREPARATION

For sauce
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.

For eggplant
Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚.

For filling
Mash cheese, olives, capers and 1 tbsp of the parsley in a bowl. Place 1 tbsp 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 tbsp parsley.

Nutrition
259 calories per serving, 10.7 g fat (4.7 g saturated), 32 g carbs, 10.8 g fiber, 10.5 g protein

 

via Self

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