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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A nice change from the usual Cannelloni. The recipe is broken down in three parts. Enjoy Ingredients:
1 tablespoon olive oil |
4 large shallots, sliced |
4 garlic cloves |
2 (12 ounce) jars roasted red peppers, drained |
1/2 cup fresh squeezed orange juice (juice of 1 orange) |
2 medium eggplants, cut lengthwise into 1/2-inch slices |
olive oil flavored cooking spray |
4 ounces goat cheese |
4 kalamata olives, pitted and minced |
1 teaspoon capers, chopped |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oven to 400 degrees.
2. For sauce.
3. Heat oil in a medium skillet over medium heat.
4. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes.
5. 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.
6. For eggplant.
7. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
8. For filling.
9. Mash cheese, olives, capers and 1 tbsp of the parsley in a bowl.
10. Place 1 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish.
11. Bake 10 to 15 minutes.
12. Top with remaining 1 tbsp parsley.
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