 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Kristine Subido, chef at Wave in Chicago, makes you forget about pasta. Ingredients:
1 tablespoon olive oil |
4 large shallots, sliced |
4 cloves garlic |
2 jars (12 ounces each) roasted red peppers, drained |
juice of 1 orange (about 1/2 cup) |
2 medium eggplants, cut lengthwise into 1/2-inch slices |
olive oil cooking spray |
4 ounces goat cheese |
4 kalamata olives, pitted and minced |
1 teaspoon capers, chopped |
2 tablespoons chopped fresh parsley |
Directions:
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.
2. Nutritional analysis per serving: 259 calories, 10.7 g fat (4.7 g saturated), 32 g carbs, 10.8 g fiber, 10.5 g protein Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›
|
|