Eggplant Cannelloni

This one is an easy dinner that’s sure to impress should you choose to have (the dreaded) company over. It’s also a great summer meal for those hot nights when you don’t want to break your back in the kitchen. Sure, the oven may be required, but the run time is short! If you’re looking for a little more protein, feel free to throw some grilled chicken, seafood, pork or beef on the side. I prefer to serve these vegetarian eggplant cannelloni’s with a fresh, roasted vegetable. Pictured below with sautéed spinach and lentils.

 

Photo Credit: Kimberly Sabada MS, RD, LDN

Photo Credit: Kimberly Sabada MS, RD, LDN

Eggplant Cannelloni

Serves: 4 main course

2 teaspoons olive oil
4 large shallots, sliced
4 cloves garlic, chopped
2 jars (12 ounces each) roasted red peppers, drained
1/2 cup fresh orange juice
2 medium eggplants, cut lengthwise into 1/2-inch slices
Cooking spray
4 ounces goat cheese
5 kalamata olives, pitted and minced
1 teaspoon drained capers, chopped
2 tablespoons chopped fresh parsley

Directions:

Preheat broiler.

Heat oil in a medium non-stick skillet over medium heat. Sauté   shallots and garlic until soft for 1-2 minutes, then reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat and simmer until peppers are soft, about 5 minutes. Set aside and cool. Place in a food processor and blend until pureed . Pour mixture into a 9″ x 13″ baking dish.

Meanwhile, coat eggplant slices with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.

Heat oven to 400°F. Combine goat 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. Plate and enjoy!

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