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Eggplant Cannelloni

Kristine Subido
  • minutes
  • Serves

INGREDIENTS

2

Eggplants, medium

4 cloves

Garlic

1

Orange (about 1/2 cup), Juice of

2 tbsp

Parsley, fresh

4

Shallots, large

1 tsp

Capers

4

Kalamata olives, pitted and minced

2

jars (12 ounces each) roasted red peppers, roasted

1 tbsp

Olive oil

1

Olive oil cooking spray

4 oz

Goat cheese