Eggplant Cannelloni recipe by Kristine Subido

I am always on a lookout for yummy recipes that include lot's of flavor minus the meat. I also love eggplant and this amazing recipe here has the best of both worlds: It's vegan and it has eggplant.. oh and it looks so beautiful with lot's of textures and colors.
This recipe is by Kristine Subido from Wave in Chicago.
You don't need any decorative dishes to go with this potpourri of colors and flavors ,, all you need is a crisp white plate a fork a knife and hungry guests.
Absolutely delish!!



Serves 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

PREPARATION


  1. 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.

  2. 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˚.

  3. 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.

THE SKINNY

259 calories per serving, 10.7 g fat (4.7 g saturated), 32 g carbs, 10.8 g fiber, 10.5 g protein


photos and recipe courtesy of Self magazine