EGGPLANT CANNELLONI
Provided by Kristine Subido
Categories Blender Garlic Olive Bake Broil Vegetarian Low Cal High Fiber Goat Cheese Eggplant Bell Pepper Fall Healthy Shallot Self
Number Of Ingredients 11
Steps:
- 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°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon 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 tablespoon parsley.
LOW CARB GROUND BEEF IN EGGPLANT "CANNELLONI"
Make and share this Low Carb Ground Beef in Eggplant "cannelloni" recipe from Food.com.
Provided by peachy_pie
Categories Vegetable
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the beef mince and the 3/4 cup pasta sauce.
- Take a slice of eggplant and spread a little meat mixture along one of the shorter ends, about 1 1/2 tablespoons.
- Roll up like a cannelloni and slide into a baking dish.
- Repeat until all is used up.
- Mix the 1/2 cup pasta sauce with 1/4 cup water and pour over the rolls. Sprinkle with cheese.
- Bake at 180 degrees Celcius until the rolls are cooked through and cheese is melted and golden. Enjoy!
Nutrition Facts : Calories 606.2, Fat 38.3, SaturatedFat 17.2, Cholesterol 115.5, Sodium 1087.2, Carbohydrate 33.8, Fiber 9.9, Sugar 20.5, Protein 33.5
BAKED EGGPLANT WITH GROUND BEEF
My grandmother made the best eggplant. I hope you enjoy.
Provided by Toni Sortino Camden
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put bread crumbs in a bowl with enough water to cover; set aside to soak.
- Heat vegetable oil in a large skillet. Cook and stir ground beef, onion, and garlic in hot oil until the beef is completely browned and no large chunks remain, 7 to 10 minutes.
- Stir eggplant into ground beef mixture; cook and stir until eggplant is tender, about 5 minutes. Remove skillet from heat and set aside to allow mixture to cool.
- Drain excess water from bread crumbs and dump into a large bowl; add ground beef mixture, half the tomatoes, rice, Italian cheese blend, egg, and basil. Stir the mixture until ingredients are evenly mixed, adding more liquid from the tomatoes if too dry; season with salt and pepper. Fill the eggplant shells with the mixture and put into a large baking dish. Top with remaining tomatoes and cover dish with aluminum foil.
- Bake in preheated oven for 20 minutes, remove foil, and continue baking until beginning to brown around the edges, about 10 minutes more.
Nutrition Facts : Calories 627.7 calories, Carbohydrate 48.1 g, Cholesterol 187.8 mg, Fat 35.5 g, Fiber 12.6 g, Protein 33 g, SaturatedFat 11.1 g, Sodium 773.2 mg, Sugar 16.2 g
SPICY LOW-CARB EGGPLANT WITH BEEF AND TOMATOES
I can't have the carbs, so this is good enough, but it would be nice served over white rice adding fresh corn.
Provided by Betheny
Categories Fruits and Vegetables Vegetables Eggplant
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place eggplant in a bowl, sprinkle with salt, and add water to cover. Let stand for 15 minutes. Drain and pat dry.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
- Reduce heat to low and add diced tomatoes and green chiles, eggplant, bell pepper, garlic, thyme, rosemary, and chili powder. Mix well, cover, and simmer until vegetables are tender, 15 to 20 minutes.
Nutrition Facts : Calories 269.2 calories, Carbohydrate 6.9 g, Cholesterol 69.6 mg, Fat 17.9 g, Fiber 2.6 g, Protein 20 g, SaturatedFat 7 g, Sodium 642.7 mg, Sugar 1.7 g
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