Eggplant Cannelloni
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
69
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Olive Oil4 large
Shallot (sliced)4 cloves
Garlic110 g
Goat Cheese1 tsp
Capers (chopped)2 tbsps
Parsley (chopped fresh)Directions:
1
Heat 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 to 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 9" x 13" 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°F
12
Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl
13
Place 1 tablespoon of filling at the end of each eggplant slice; roll up
14
Lay seam side down in dish
15
Bake 10 to 15 minutes
16
Top with remaining 1 tablespoon parsley
17
Heat oil in a medium skillet over medium heat
18
Cook shallots and garlic until soft, about 1 minute
19
Reduce heat
20
Cook until golden, 3 to 5 minutes
21
Add peppers and juice; bring to a boil
22
Lower heat; simmer until peppers are soft, about 5 minutes
23
Cool
24
Puree in a blender
25
Pour into a 9" x 13" baking dish
26
Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes
27
Heat oven to 400°F
28
Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl
29
Place 1 tablespoon of filling at the end of each eggplant slice; roll up
30
Lay seam side down in dish
31
Bake 10 to 15 minutes
32
Top with remaining 1 tablespoon parsley