Ingredients for Healthy Eggplant Cannelloni
- Olive Oil
- 1 cup finely chopped shallots
- Garlic Cloves
- Roasted Red Peppers
- Orange Juice
- 2 large eggplants
- Olive Oil Flavored Cooking Spray
- Goat Cheese
- Kalamata Olives
- 2 tablespoons capers (drained)
- Fresh Parsley
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How to Make Healthy Eggplant Cannelloni
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
- Add 1 cup finely chopped shallots and 2 cloves minced garlic. Cook until softened, about 1 minute.
- Reduce heat to low.
- Add 1/2 cup chopped sun-dried tomatoes and cook until golden, 3-5 minutes.
- Stir in 1/2 cup chopped bell peppers and 2 tablespoons of their juice.
- Bring to a simmer.
- Lower heat and simmer until peppers are tender, about 5 minutes.
- Let the mixture cool completely.
- Puree the mixture in a blender until smooth.
- Pour the puree into a 9x13 inch baking dish.
- Preheat oven to 400°F (200°C).
- Lightly coat 2 large eggplants with cooking spray. Slice the eggplants lengthwise into 1/4-inch thick slices.
- Broil eggplant slices on a baking sheet until golden brown on both sides, about 15 minutes, flipping halfway through. Watch carefully to prevent burning.
- In a bowl, mash together 1/2 cup ricotta cheese, 1/4 cup Kalamata olives (pitted and chopped), 2 tablespoons capers (drained), and 1 teaspoon fresh parsley, chopped.
- Place about 1 tablespoon of the cheese mixture at the end of each eggplant slice and roll up tightly.
- Arrange the eggplant rolls seam-side down in the prepared baking dish.
- Bake for 10-15 minutes, or until heated through and the cheese is slightly bubbly.
- Garnish with the remaining 1 teaspoon of chopped fresh parsley.
- Per serving (assuming 6 servings): Approximately 259 calories, 7g fat, 32g carbs, 8g fiber, 5g protein
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
35g
Fat
32g
Carbs
9g
