Healthy Eggplant Cannelloni Recipe

Name: Healthy Eggplant Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 large shallots, sliced; 4 garlic cloves; 2 (12 ounce) jars roasted red peppers, drained; ½ cup orange juice (from one orange); 2 eggplants, medium, cut lengthwise into 1/2-inch slices; olive oil flavored cooking spray; 4 ounces goat cheese; 4 kalamata olives, pitted and minced; 1 teaspoon capers, chopped; 2 tablespoons chopped fresh parsley

Servings: persons

1 tablespoon olive oil
4 large shallots, sliced
4 garlic cloves
2 (12 ounce) jars roasted red peppers, drained
½ cup orange juice (from one orange)
2 eggplants, medium, cut lengthwise into 1/2-inch slices
olive oil flavored cooking spray
4 ounces goat cheese
4 kalamata olives, pitted and minced
1 teaspoon capers, chopped
2 tablespoons chopped fresh parsley

1
Heate oil in a medium skillet over medium heat.
2
Cook shallots and garlic until soft, about 1 minute.
3
Reduce heat.
4
Cook until golden, 3-5 minutes.
5
Add peppers and juice; bring to a boil.
6
Lower heat; simmer until peppers are soft, about 5 minutes.
7
Cool.
8
Puree in a blender.
9
Pour into a 9x13 baking dish.
10
Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
11
Heat oven to 400.
12
Mash cheese, olives, capers and 1 T of the parsley in a bowl.
13
Place 1 T of filling at end of each eggplant slice and roll up; Lay seam side down in dish.
14
Bake 10 to 15 minutes.
15
Top with remaining 1 T parsley.
16
Per serving: 259 cals; 10.7 g fat (4.7 g saturated); 32 g carbs; 10.8 g fiber, 10.5 g protein.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 large shallots, sliced, 4 garlic cloves, 2 (12 ounce) jars roasted red peppers, drained, and more.

Yes, Healthy Eggplant Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Healthy Eggplant Cannelloni

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