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Eggplant Cannelloni

Eggplant Cannelloni



  • 1 tablespoon olive oil

  • 4 large shallots, sliced

  • 4 cloves garlic

  • 6 large tomato’s (skin removed)

  • 1/4 cup fresh squeezed orange juice

  • 1 large bunch of Basil


  • 2 medium eggplants, cut lengthwise into 1/2-inch slices

  • Salt to bring out moisture

  • olive oil cooking spray


  • 180gms of goat cheese

  • 4 kalamata olives, pitted and minced

  • 1 teaspoon capers, chopped

  • 1 corn cob – kernels removed

  • 1 zucchini, diced finely

  • 1 red capsicum, diced finely

  • 1 green capsicum, diced finely

  • 1 yellow capsicum, diced finely

  • Bunch of chopped fresh parsley , finely chopped

  • 1 cup of grated parmigiano

For sauce:

  1. Place tomato’s in a large pot of boiling water for till skin wilts, then remove skins and dice.
  2. Heat oil in a pan over medium heat, Cook shallots and garlic until soft.
  3. Reduce heat and add tomatos, basil and orange juice, Cook until the sauce reduces

For eggplant and vegetable filling

  1. Coat eggplants with salt on both sides, set aside for 1 minute.
  2. Coat hot BBQ with olive oil and place eggplants with the vegetable fillings to cook until golden on each side, Set to the side.

For filling

  1. Mash cheese, olives, capers, parsley in a bowl.
  2. Stir in all the grilled vegetables.

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