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Eggplant Cannelloni Recipe

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This recipe for Eggplant Cannelloni, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allison Sanborn
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Tb olive oil
4 large shallots sliced
2 jars of roasted red peppers, drained
Juice of 1 orange
2 medium eggplants, cut lengthwise into 1/2 inch slices
olive oil cooking spray
4 oz goat cheese
4 kalamata olives pitted and minced
1 tp capers chopped
2 Tb of fresh parsley chopped

Directions:
Directions:
Heat oil in medium pan over med heat. Cook shallots and garlic until soft. Reduce heat and cook until golden. Add peppers and juice and bring to a boil. Puree the sauce. Then pour sauce into a baking dish.

Coat eggplants with cooking spray or brush them with oil, and cook eggplants until golden on each side about 15 mins.
Heat oven to 400 degrees.
Mash cheese, olives, capers and 1 Tb of parsley in a bowl. Fill about 1 Tb of cheese mixture on one end of eggplant and roll up. Lay seam side down into dish with sauce. Bake for 10 to 15 minutes. Then top with the remaining parsley

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Very easy - use good eggplant.

 

 

 

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