Diet Nutritional Stats Eggplant Cannelloni | |
Serving Size 238 g | |
Amount Per Serving | |
Calories 132 | Calories from Fat 23 |
% Daily Value | |
Total Fat 6.1g | 9% |
Saturated Fat 1.9g | 9% |
Cholesterol 9mg | 3% |
Sodium 464mg | 19% |
Total Carbohydrates 16.2g | 5% |
Dietary Fiber 2.2g | 9% |
Sugars 10.2g | |
Protein 5.3g | |
Vitamin A 107% Vitamin C 517% Iron 7% Calcium 10% |
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, 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.
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