I combined parts of this Grilled Zucchini Roll recipe and this Eggplant Cannelloni recipe to get to this ... Jono and I loved it. Rory thought the goats cheese was a bit bitter. Alia ... well, we won't go there.
I think next time (yes, there will be a next time for sure !) I will add ricotta to the mix to try and reduce the bitter taste Rory didn't care for.
1 large eggplant, sliced lengthwise into 1/2 inch slices
3 large zucchini, sliced lengthwise into 1/2 inch slices
150g (5.3 ounces?) goats cheese
kalamata olives, I just scooped a couple spoons out of the jar, chopped
capers, 1 or 2 teaspoons
2 tablespoons fresh parsely, finely chopped
salt and pepper
olive oil
spring onions, about 6, chopped
5 garlic cloves, roughly chopped
juice of 1 orange
2 large red bell peppers (capsicum)
Roast your bell peppers. This is easy. Cut them into large pieces & remove seeds. Put them on tin foil, skin side up under the griller (broiler). Grill (broil) until the skins are black. Remove to a bowl of water. Skins should peel straight off.
Salt the eggplant on either side and let sit while you prepare the zucchini. Brush both sides of zucchini with olive oil. Sprinkle with salt and pepper. Brush both sides of eggplant with olive oil.
BBQ the eggplant and zucchini ... eggplant took about 3 minutes each side. Zucchini probably only needs 2 minutes each side. You just want them soft enough to be able to roll.
Heat about a tablespoon of oil in a frying pan over medium heat. Saute spring onions and garlic til golden. Add bell peppers and orange juice. Bring to a boil. Lower heat and simmer until peppers are soft, or until you remember to check it ! (oops) Cool. Zoop Zoop. (blend with stick blender)
Turn oven on to 400F/200C.
While the sauce is simmering, mix goats cheese, olives, capers and parsley in a bowl. Scoop about 1/2 a tablespoon of the filling at the end of each slice of eggplant and zucchini. Roll up. Lay seam side down in baking dish. Top with sauce. Bake about 15 minutes.
1 large eggplant, sliced lengthwise into 1/2 inch slices
3 large zucchini, sliced lengthwise into 1/2 inch slices
150g (5.3 ounces?) goats cheese
kalamata olives, I just scooped a couple spoons out of the jar, chopped
capers, 1 or 2 teaspoons
2 tablespoons fresh parsely, finely chopped
salt and pepper
olive oil
spring onions, about 6, chopped
5 garlic cloves, roughly chopped
juice of 1 orange
2 large red bell peppers (capsicum)
Roast your bell peppers. This is easy. Cut them into large pieces & remove seeds. Put them on tin foil, skin side up under the griller (broiler). Grill (broil) until the skins are black. Remove to a bowl of water. Skins should peel straight off.
Salt the eggplant on either side and let sit while you prepare the zucchini. Brush both sides of zucchini with olive oil. Sprinkle with salt and pepper. Brush both sides of eggplant with olive oil.
BBQ the eggplant and zucchini ... eggplant took about 3 minutes each side. Zucchini probably only needs 2 minutes each side. You just want them soft enough to be able to roll.
Heat about a tablespoon of oil in a frying pan over medium heat. Saute spring onions and garlic til golden. Add bell peppers and orange juice. Bring to a boil. Lower heat and simmer until peppers are soft, or until you remember to check it ! (oops) Cool. Zoop Zoop. (blend with stick blender)
Turn oven on to 400F/200C.
While the sauce is simmering, mix goats cheese, olives, capers and parsley in a bowl. Scoop about 1/2 a tablespoon of the filling at the end of each slice of eggplant and zucchini. Roll up. Lay seam side down in baking dish. Top with sauce. Bake about 15 minutes.
