The traditional Italian cannelloni dish features pasta and red meat. However, the recipe can be altered to make it healthier for the heart. Try this variation on the recipe, which replaces those ingredients with eggplant. You will like it so much, you might not want to go back to making the regular version.
You will need:
• 1 tablespoon of olive oil
• 4 garlic cloves
• 4 large shallots, thinly sliced
• 2 medium-sized eggplants, cut lengthwise in ½-inch slices
• 2 12-ounce jars of drained roasted red peppers
• 4 ounces of goat cheese
• Juice from 1 orange (approximately ½ cup)
• 4 kalamata olives, both pitted and gently minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon capers, chopped
• Olive oil cooking spray
• 9×13-inch baking dish
• Baking sheet
Step 1: Place olive oil in skillet and heat it on the stove on medium heat.
Step 2: Add the shallots and the garlic to the skillet and cook until soft, approximately 1 minute. Reduce the heat. Cook about 3 to 5 minutes or until golden brown.
Step 3: Add the peppers and orange juice and bring mixture to a boil. Lower the heat and simmer until the peppers become soft, approximately 5 minutes. Cool.
Step 4: Puree the mixture in a blender and pour it into the baking dish.
Step 5: Coat the eggplant slices with the cooking spray. Broil them on the baking sheet until they are golden on each side, approximately 15 minutes.
Step 6: Heat the oven to 400 degrees Fahrenheit.
Step 7: In the bowl, mash the olives, capers, cheese, and 1 tablespoon parsley. Spoon 1 tablespoon of this filling onto the end of each slice of eggplant and roll up the eggplant. Place the eggplant slices, seam side facing down, into the baking dish.
Step 8: Bake for 10 to 15 minutes. Top the eggplant with the leftover 1 tablespoon parsley.