Monday, June 13, 2011

Eggplant Cannelloni

I wish this was a recipe I created, it is amazing tasting, different, and very healthy!  Last night a had several of my friends over for a much needed dinner and social event and since one of my friends is a vegetarian I knew I had to make an entree that accommodated her needs.  Usually for an entree I would have made a roast chicken, or some sort of meat so this was a little bit of a challenge for me.  I wanted a good, healthy, and filling dish that didn't include too much cheese or noodles because that is always the default for a vegetarian dish, so I remember this recipe that I made once about a year ago and it is still as good as I remembered.

From Self Magazine
Serves 5

The Ingredients
4 large shallots, sliced
4 cloves garlic, minced
2 jars (12oz) roasted red peppers, drained
1/2 cup orange juice
Olive oil for pan

2 medium eggplants, cut lengthwise 1/2 inch slices
Olive oil cooking spray

4oz goat cheese
2 tablespoons plain yogurt
5 kalamata olives, pitted and chopped
1 teaspoon capers, chopped
2 tablespoons green onions, finely chopped

The Process
1.  Heat oil in medium skillet over medium-high heat, when hot add shallots and garlic, stir and let cook for 1 minute or until soft.

2.  Reduce heat and cook for 3 more minutes.  Then add red peppers and orange juice and bring to a boil.  Once boiling reduce heat and cook for about 5 minutes or until peppers are soft.

3.  Take mixture off of stove and let cool for a about 15 minutes and then puree the mixture with either a blender or food processor.  Then grease a large glass baking dish about 9 x 9 and put sauce in dish and spread evenly.

1.  Coat eggplant with cooking spray and broil about 5 minutes each side or until golden brown.

1.  Mix together (well) goat cheese, yogurt, green onions, olives, and capers.

1.  Turn oven to 400 degrees.

2.  Lay eggplant pieces flat put about a tablespoon of filling at the end of each piece of eggplant, then roll each one up and put in baking dish with sauce, seam side down. 

3.  Bake for about 10-15 minutes and serve.

Nutritional info:
Cal:207; Fat:8.5g; Sat Fat:3.7g; Carb:25.6g; Fiber:8.6g; Protein:8.4g

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