Eggplant Cannelloni - Italian not TNT

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Eggplant Cannelloni - Italian

1 tbsp olive oil

4 large shallots, sliced

4 cloves garlic

2 jars (12 oz 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 oz goat cheese

4 kalamata olives, pitted and minced

1 tsp capers, chopped

2 tbsp chopped fresh parsley

 

 

 

 

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¢ª. 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.

 

Serves 4

 

Per Serving: 259 calories per serving, 10.7 g fat

(4.7 g saturated), 32 g carbs, 10.8 g fiber, 10.5 g

protein

 

Source: SELF magazine, Nov 2007

Formatted by Chupa Babi: 11.19.07

 

Kristine Subido, chef at Wave in Chicago, makes you

forget about pasta.

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