Healthy Eggplant Cannelloni |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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from Self. Ingredients:
1 tablespoon olive oil |
4 large shallots, sliced |
4 garlic cloves |
2 (12 ounce) jars roasted red peppers, drained |
1/2 cup orange juice (from one orange) |
2 eggplants, medium, 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. Heate oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3-5 minutes.
2. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes.
3. Cool. Puree in a blender. Pour into a 9x13 baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
4. Heat oven to 400. Mash cheese, olives, capers and 1 T of the parsley in a bowl. Place 1 T of filling at end of each eggplant slice and roll up; Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 T parsley.
5. Per serving: 259 cals; 10.7 g fat (4.7 g saturated); 32 g carbs; 10.8 g fiber, 10.5 g protein.
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