Happy Tuesday all! Last night's dinner was an easy, healthy dish, filling for both the meat eater and the veggie lover. I chose to use a delicious jarred tomato sauce from Whole Foods...they have really great local sauces for reasonable prices, but you can try this recipe or find your own! It doesn't change the main part of the recipe. I paired this with sauteed brussels sprouts, lightly drizzled with maple syrup and pecans. Yuuuuummy!
Kristine Subido, Wave in Chicago
I like to sprinkle the finished product with parmesan!
4large shallots, sliced
2jars (12 oz each) roasted red peppers, drained
1/2cupfresh squeezed orange juice (juice of 1 orange)
2medium eggplants, cut lengthwise into 1/2-inch slices
olive oil cooking spray
4kalamata olives, pitted and minced
2tablespoonschopped fresh parsley
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˚.
Mash cheese, olives, capers and 1 tbsp of the parsley in a bowl. Place 1 tbsp 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 tbsp parsley.