Eggplant Canneloni

I stumbled across a non-paleo version of this recipe in Self magazine. I was intrigued to try it because my husband LOVES both eggplant and goat cheese. He loved it! I have to be honest though, it wasn't such a hit with the kids (mainly because they don't care for goat cheese). This is a Mediterranean dish, I think I might experiment and try an Italian version...I'll keep you posted! If you like eggplant and goat cheese- make this!

You won't be sorry!

 

 

Eggplant Cannelloni.
 http://www.self.com/fooddiet/recipes/2007/10/eggplant-cannelloni

 

INGREDIENTS

Sauce

• 1 tablespoon coconut oil
• 4 large shallots, sliced
• 4 cloves garlic
• 2 jars (12 oz each) roasted red peppers, drained
• 1/2 cup fresh squeezed orange juice (juice of 1 orange)

Eggplant

• 1 medium eggplant, cut lengthwise into 1/2-inch slices
• 3 tablespoons coconut oil, melted

Filling

• 8 oz goat cheese
• 8 kalamata olives, pitted and minced

4 tablespoons chopped fresh parsley

 

PREPARATION

1. For sauce

   Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 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 or food processor. Pour into a 9" x 13" baking dish.

2. For eggplant

   Brush eggplant with melted cocnut oil and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚.

3. For filling

   Mash cheese, olives, and 2 tbsp of the parsley in a bowl. Place 1-2 tbsp 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 2 tbsp parsley.