I know a lot of people like to partake in meatless May (I, however, am not included in this category). The things you need to be concerned about though are making sure you get in enough protein and do not eat totally boring food!
Eggplant is a great option for a healthy but fortified treat and with it you won’t even miss the meat! It is high in dietary fiber, antioxidants, and potassium. It tastes delicious- as long as it isn’t raw! Eggplant cannelloni is high in fiber and protein and low in carbs. Enjoy this healthy meal with its easy-to-follow instructions.
Sauce
1 tablespoon olive oil
4 large shallots, sliced
4 cloves garlic
2 jars (12 oz each) of roasted red peppers, drained
1/2 cup fresh squeezed orange juice (juice of 1 orange)
Eggplant
2 medium eggplants, cut lengthwise into 1/2-inch slices
olive oil cooking spray
Filling
4 oz goat cheese
4 kalamata olives, pitted and minced
1 teaspoon capers, chopped
2 tablespoons chopped fresh parsley
PREPARATION
For sauce Heat up the oil and add shallots and garlic until they appear cooked and soft. Reduce heat and cook until they reach a gold color (about five minutes.) Once they are cooked, add roasted red peppers and orange juice. Bring this to a boil, and then simmer until peppers are soft. Let this mixture cool. Once cool, puree it in a blender or food processor. Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Pour into a 9″ x 13″ baking dish.
For eggplant Brush eggplants with olive oil or cooking spray. Broil on a baking sheet until each side is golden.
For filling Mix cheese, capers, 1 tbsp of parsley, and olives in a bowl. Fill each eggplant slice and roll it up. Lay on dish. Bake at 400 for 10 to 15 minutes and top with the rest of the parsley before serving.1 tablespoon olive oil
4 large shallots, sliced
4 cloves garlic
2 jars (12 oz each) of roasted red peppers, drained
1/2 cup fresh squeezed orange juice (juice of 1 orange)
Eggplant
2 medium eggplants, cut lengthwise into 1/2-inch slices
olive oil cooking spray
Filling
4 oz goat cheese
4 kalamata olives, pitted and minced
1 teaspoon capers, chopped
2 tablespoons chopped fresh parsley
PREPARATION
- For sauce: Heat up the oil and add shallots and garlic until they appear cooked and soft. Reduce heat and cook until they reach a gold color (about five minutes.) Once they are cooked, add roasted red peppers and orange juice. Bring this to a boil, and then simmer until peppers are soft. Let this mixture cool. Once cool, puree it in a blender or food processor. Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Pour into a 9″ x 13″ baking dish.
- For eggplant: Brush eggplants with olive oil or cooking spray. Broil on a baking sheet until each side is golden.
- For filling: Mix cheese, capers, 1 tbsp of parsley, and olives in a bowl. Fill each eggplant slice and roll it up. Lay on dish. Bake at 400 for 10 to 15 minutes and top with the rest of the parsley before serving.
