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Eggplant Cannelloni
Eggplant Cannelloni
(Cannelloni di Melanzane)
 
 
Ingredients:

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

Directions:

Heat olive oil in a medium skillet over medium heat.

Cook shallots and garlic until soft, about 1 minute.

Reduce heat.

Cook until golden, about 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-inch by 13-inch baking dish.

Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.

Heat oven to 400F.

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. Serves 3-4.

That's it!
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