Chances are, you need to eat more vegetables. This Eggplant Cannelloni makes it easy. Pack in some red peppers and eggplant, and dig into a day’s worth of vitamin C.
THE SKINNY
259 calories per serving
10.7 g fat (4.7 g saturated)
32 g carbs
10.8 g fiber
10.5 g protein
Serves 4
INGREDIENTS
1 tbsp olive oil
4 large shallots, sliced
4 cloves garlic
2 jars (12 oz 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 oz goat cheese
4 kalamata olives, pitted and minced
1 tsp capers, chopped
2 tbsp chopped fresh parsley
PREPARATION
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.
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Place head & shoulders on ball, keep chin up so neck is in neutral position.
