* Exported from MasterCook *
Eggplant Cannelloni
Recipe By :Chef Kristine Subido,Wave [restaurant], Chicago
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
1 tablespoon olive oil
4 large shallots -- sliced
4 cloves garlic
2 jars roasted red peppers -- (12 oz each) drained
1/2 cup fresh squeezed orange juice -- (juice of 1 orange)
Eggplant:
2 medium eggplants -- cut lengthwise into 1/2-inch slices
olive oil cooking spray
Filling:
4 oz goat cheese
4 kalamata olives -- pitted and minced
1 teaspoon capers -- chopped
2 tablespoons chopped fresh parsley
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. Pour
into a 9" x 13" baking dish.
For eggplant: Coat eggplants with cooking spray and broil on a baking
sheet until golden on both sides, about 15 minutes. Heat oven to 400°.
For filling: 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.
Serves 4
The skinny: 259 calories per serving (37% fat cals), 10.7 g fat (4.7 g
saturated), 32 g carbs, 10.8 g fiber, 10.5 g protein
Kristine Subido, chef at Wave in Chicago, makes you forget about pasta.
Cuisine:
"Italian"
Source:
"SELF, November 2007"
S(Formatted by Chupa Babi):
"June 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 261 Calories; 15g Fat (49.6%
calories from fat); 12g Protein; 22g Carbohydrate; 6g Dietary Fiber; 30mg
Cholesterol; 175mg Sodium. Exchanges: 1 Lean Meat; 3 1/2 Vegetable; 0
Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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