Eggplant Cannelloni

Eggplant Cannelloni
Ingredients:
Sauce
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1 tablespoon olive oil
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4 large shallots, sliced
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4 cloves garlic
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6 large tomato’s (skin removed)
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1/4 cup fresh squeezed orange juice
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1 large bunch of Basil
Eggplant
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2 medium eggplants, cut lengthwise into 1/2-inch slices
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Salt to bring out moisture
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olive oil cooking spray
Filling
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180gms of goat cheese
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4 kalamata olives, pitted and minced
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1 teaspoon capers, chopped
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1 corn cob – kernels removed
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1 zucchini, diced finely
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1 red capsicum, diced finely
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1 green capsicum, diced finely
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1 yellow capsicum, diced finely
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Bunch of chopped fresh parsley , finely chopped
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1 cup of grated parmigiano
Method:
For sauce:
- Place tomato’s in a large pot of boiling water for till skin wilts, then remove skins and dice.
- Heat oil in a pan over medium heat, Cook shallots and garlic until soft.
- Reduce heat and add tomatos, basil and orange juice, Cook until the sauce reduces
For eggplant and vegetable filling
- Coat eggplants with salt on both sides, set aside for 1 minute.
- 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
- Mash cheese, olives, capers, parsley in a bowl.
- Stir in all the grilled vegetables.