Recipe of the Week: Eggplant Cannelloni


This looks SOO yummy I had to share it as ‘Recipe of the Week’.

Servings: Makes 4 servings.


  • 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


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. Pour into a 9″ x 13″ baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon 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 1 tablespoon parsley.

Nutritional Information:

Nutritional analysis per serving: 259 calories, 10.7 g fat (4.7 g saturated), 32 g carbs, 10.8 g fiber, 10.5 g protein (analysis provided by SELF)

24% RDI of vitamin A

165% RDI of vitamin C

28% RDI of Iron

54% RDI of vitamin K

Now isn’t that good!

This recipe is from SELF, November 2007.


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