Finally for some real food! I made this a few days ago for lunch, but it could easily become a dinner too. I enjoyed it for lunch a few days after too, and it was just as good! You all should know that I LOVE eggplant, and I LOVE goat cheese, so put together, I love this dish. I think you all should try it, it’s soo good!
Eggplant Cannelloni (serves 4)
- 1 tablespoon olive oil (I use extra virgin)
- 4 large shallots (diced)
- 4 cloves garlic (I used packaged minced)
- 1 jar tomato marinara sauce (25 oz)
- 2 tablespoons red bell pepper sauce (I use Miss Sassy’s)
- 1/2 of an orange, freshly squeezed
- 2 medium eggplants, cut lengthwise into 1/2 inch slices
- olive oil cooking spray
- 4 oz goat cheese
- 1 teaspoon capers, chopped or whole
- 2 tablespoons chopped fresh parsley
- 4 kalamata olives, pitted and minced (optional, I opted out because I don’t like olives, but add if you like them)
Turn oven to 400˚F.
Coat eggplant with cooking spray and bake on a baking sheet until golden on both sides, about 15 minutes.
Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat and cook until golden, about 3-4 minutes. Add sauce, bell pepper sauce and orange, bring to a boil. Lower heat: simmer until homogenous, about 5 minutes. Let cool, if too chunky, blend in food processor. Pour into a 9″x 13″ baking dish.
For the filling, mash the goat cheese, capers, 1 tablespoon parsley and olives if desired together. Place about 1 tablespoon of filling at the end of each eggplant slice. Roll up the eggplant and place into baking dish, seam side down. Bake for 10 to 15 minutes, until soft. Take out and top with remaining tablespoon of parsley.
259 calories per serving, 10.7 g fat (4.7 g saturated), 32 g carbs, 10.8 g fiber, 10.5 g protein
Recipe based upon not my picture, but they looked like this.
This is seriously good, and a good way to get your veggies in 🙂