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stuffed eggplant rolls with tomato sauce and feta cheese on a white plate

Eggplant Cannelloni | Recipe | Vegetarian dinners, Vegetarian recipes, Healthy

epicurious.com

Eggplant Cannelloni

55 ratings

Kristine Subido, chef at Wave in Chicago, makes you forget about pasta.

Ingredients

Malzemeler

• 1 tablespoon olive oil

• 4 large shallots, sliced

• 4 cloves garlic

• 2 jars (12 ounces each) roasted red peppers, drained

• Juice of 1 orange (about 1/2 cup)

• 2 medium eggplants, cut lengthwise into 1/2-inch slices

• Olive oil cooking spray

• 4 ounces goat cheese

• 4 kalamata olives, pitted and minced

• 1 teaspoon capers, chopped

• 2 tablespoons chopped fresh parsley

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