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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 347.3
  • Total Fat: 20.1 g
  • Cholesterol: 10.0 mg
  • Sodium: 718.2 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.3 g

View full nutritional breakdown of Eggplant Cannelloni calories by ingredient
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Eggplant Cannelloni

Submitted by: RACHAELK247

Introduction

This is adapted from SELF magazine.
I've chosen to use Ajvar but a different Roasted Red Pepper sauce could lower the calories.
This is adapted from SELF magazine.
I've chosen to use Ajvar but a different Roasted Red Pepper sauce could lower the calories.

Number of Servings: 4

Ingredients

    Sauce
    1 tablespoon olive oil
    4 large shallots, sliced
    4 cloves garlic
    2 jars (12 oz each) roasted red peppers, drained
    1/2 cup fresh squeezed orange juice (juice of 1 orange)

    Eggplant
    2 medium eggplants, cut lengthwise into 1/2-inch slices
    olive oil cooking spray

    Filling
    4 oz goat cheese
    4 kalamata olives, pitted and minced
    1 teaspoon capers, chopped
    2 tablespoons chopped fresh parsley

Directions

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˚.

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.

Number of Servings: 4

Recipe submitted by SparkPeople user RACHAELK247.






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