1/2 C freshed squeezed orange juice (juice of 1-2 oranges)
2 medium eggplants, cut lenghtwise into 1/2 inch slices
olive oil cooking spray
4 oz goat cheese
4 kalamata olives, pitted and minced
1 tsp capers, chopped
2 tbls chopped fresh parsley
Instructions
For sauce
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.
For eggplant
Coat eggplants with cooking spray and broil on a
baking sheet until golden on both sides, about 15
minutes. Heat oven to 400 degrees.
For filling
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.
Originally Submitted
5/7/2013
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