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Eggplant Cannelloni Recipe

Looking for an easy Eggplant Cannelloni recipe? Learn how to make Eggplant Cannelloni using healthy ingredients.


Submitted by chardickinson

Makes 4 servings



very good looking, from self magazine

Recipe Ingredients for Eggplant Cannelloni

1 tbsp olive oil
4 large onion
4 cloves garlic
2 roasted red peppers
1/2 cup orange juice
2 eggplants
1 cooking spray
4 oz goat cheese
4 kalamata olives, pitted and minced
1 tsp capers, chopped
2 tbsp chopped fresh parsley

Recipe Directions for Eggplant 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 eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚. Mash cheese, olives, capers and 1 tbsp of the parsley in a bowl. Place 1 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 1 tbsp parsley.
Categories

Main Dish

Nutrition Facts
Serving Size 533.4g
Amount Per Serving
Calories
322
Calories from Fat
133
% Daily Value*
Total Fat
14.8g
23%
Saturated Fat
7.6g
38%
Trans Fat
0.0g
Cholesterol
30mg
10%
Sodium
257mg
11%
Potassium
1006mg
29%
Total Carbohydrates
38.4g
13%
Dietary Fiber
12.2g
49%
Sugars
16.1g
Protein
13.6g
Vitamin A 44% Vitamin C 162%
Calcium 33% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in dietary fiber
  • High in manganese
  • High in phosphorus
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in sugar
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