Eggplant Cannelloni
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 317.2
- Total Fat: 17.6 g
- Cholesterol: 13.0 mg
- Sodium: 909.1 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 8.1 g
- Protein: 9.9 g
View full nutritional breakdown of Eggplant Cannelloni calories by ingredient
Introduction
What a way to forget about pasta! Self Magazine calculated the calories at 259 per serving, 10.7 g fat, 32g carbs, 10.8g fiber and 10.5g protein What a way to forget about pasta! Self Magazine calculated the calories at 259 per serving, 10.7 g fat, 32g carbs, 10.8g fiber and 10.5g proteinNumber of Servings: 4
Ingredients
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Sauce
1 tablespoon olive oil
4 large shallots, sliced
4 cloves garlic
2 jars (12oz 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 fresh parsley
Directions
For Sauce
Heat oil in 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; simer 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 400degrees.
For Filling
Mash cheese, olives, capers, and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon 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 parsley.
Serving Size: Makes 4 services
Number of Servings: 4
Recipe submitted by SparkPeople user AMBA543.
Heat oil in 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; simer 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 400degrees.
For Filling
Mash cheese, olives, capers, and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon 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 parsley.
Serving Size: Makes 4 services
Number of Servings: 4
Recipe submitted by SparkPeople user AMBA543.