Eggplant Cannelloni

Name: Eggplant Cannelloni
Yield: 4 servings
Ingredients: 1 1 tablespoon olive oil; 1 4 large shallots, sliced; 1 4 cloves garlic; 1 2 jars (12 ounces each) roasted red peppers, drained; 1 Juice of 1 orange (about 1/2 cup); 1 2 medium eggplants, cut lengthwise into 1/2-inch slices; 1 Olive oil cooking spray; 1 4 ounces goat cheese; 1 4 kalamata olives, pitted and minced; 1 1 teaspoon capers, chopped; 1 2 tablespoons chopped fresh parsley

From the kitchen of Carly

Roasted eggplant wrapped around tangy goat cheese, brined olives, and capers, then nestled in a silky red pepper sauce brightened with orange juice. It's elegant enough for company but comes together faster than you'd expect.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon olive oil
14 large shallots, sliced
14 cloves garlic
12 jars (12 ounces each) roasted red peppers, drained
1Juice of 1 orange (about 1/2 cup)
12 medium eggplants, cut lengthwise into 1/2-inch slices
1Olive oil cooking spray
14 ounces goat cheese
14 kalamata olives, pitted and minced
11 teaspoon capers, chopped
12 tablespoons chopped fresh parsley

Instructions

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. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. 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 1 tablespoon parsley.