Aubergine Cannelloni

Ingredients for Aubergine Cannelloni

• 1 tablespoon olive oil

• 4 large shallots, sliced

• 4 cloves garlic

• 2 jars (350g each) roasted red peppers, drained

• Juice of 1 orange (about 120ml )

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

• Olive oil cooking spray

• 110g goat cheese

• 4 kalamata olives, pitted and minced

• 1 teaspoon capers, chopped

• 2 tablespoons chopped fresh parsley

How to make Aubergine Cannelloni

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 aubergines with cooking spray and grill on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 204°C. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each aubergine slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.