- Electric Cuisinière / Food Processor: A versatile tool for chopping, grinding, mixing ingredients evenly to prepare fillings.
- Mandoline Slicer with Adjustable Blade Widths: Ideal for precisely thin slices of eggplant and cannelloni pasta sheets.
- Silicone Spatula Set: Essential tools for safe food handling, ideal for folding ingredients without sticking to the bowl.
- Digital Food Scale (Optional): Precision is key in baking; this helps ensure accurate measurements of your filling components.
- Mandoline Peeler / Fruit and Veggie Peeler: Useful for peeling or thinly slicing vegetables, which can be helpful when preparing the eggplant sheets if needed.
- Stand Mixer with Pasta Attachment: Efficient way to mix doughs or batters; might not be directly used but handy for other recipe components.
- Kitchen String (Parchment Tape): Useful for labeling containers during preparation stages.
- Non-Stick Skillet/Sauté Pan: Essential for sautéing any filling or to bake the assembled cannelloni before oven cooking.
- Baking Dish, preferably non-stick: The vessel in which you'll bake your eggplant filled cannelloni.
- Strainer / Colander: Useful for draining excess liquid from ingredients like ricotta or spinach fillings if needed.
1 tablespoon olive oil
4 large shallots, sliced
4 cloves garlic
2 jars (12 ounces each) roasted red peppers, drained
Juice of 1 orange (about 1/2 cup)
2 medium eggplants, cut lengthwise into 1/2-inch slices
Olive oil cooking spray
4 ounces goat cheese
4 kalamata olives, pitted and minced
1 teaspoon capers, chopped
2 tablespoons chopped fresh parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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