Eggplant Cannelloni

Name: Eggplant Cannelloni
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon capers, chopped; 2 mediums eggplants, cut lengthwise into 1/2-inch slices; 2 Tbsps chopped fresh parsley; 4 cloves garlic; 113 grams goat cheese; 1 Juice of 1 orange (about; 4 kalamata olives, pitted and minced; 1 Tbsp olive oil; 680 grams jars each) roasted red peppers, drained; 4 larges shallots, sliced

Eggplant Cannelloni is a gluten free, primal, and vegetarian main course. This recipe serves 2. One serving contains 452 calories, 20g of protein, and 22g of fat. From preparation to the plate, this recipe takes approximately 43 minutes. A mixture of olive oil, eggplants, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.