Egg Plant & Goat Cheese Cannelloni

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Egg Plant & Goat Cheese Cannelloni

This is a veggie twist on a traditional Italian dish. What is better then eggplant and goat cheese? Stuffed eggplant with goat cheese, red pepper coulis and tempera artichoke hearts. A dish packed full of flavor and excitement.

Skill level: Hard

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What You'll Need

Eggplant Sheets

Goat Cheese Filling

Red Pepper Coulis

Sachet

Tempura Artichoke Hearts

Directions

Eggplant Sheets

  1. Slice the eggplant 1/16 of an inch on a meat slicer.
  2. Season with salt and pepper to taste.
  3. Pre-heat large Teflon skillet on medium with a touch of olive oil.
  4. Mix the eggs and parmesan cheese together to form a loose batter.
  5. Dip the eggplant in flour, pat off excess.
  6. Dip the floured eggplant into the egg batter, shake off excess.
  7. Gently pan fry until golden brown and delicious.
  8. Reserve at room temp for later use.

Goat Cheese Filling

  1. In a Kitchen Aid mixer add all ingredients and process until well incorporated.
  2. Check filling for seasoning.
  3. Place in pastry bag and cut one inch opening at closed end.
  4. Reserve at room temperature

Red Pepper Coulis

  1. Pre-heat a medium sauce pot on medium high heat.
  2. Add 1 ounce of olive oil.
  3. When pan is hot, add bell peppers and cook with no color until soft.
  4. Add garlic and shallot ; sweat until tender.
  5. Add sugar and stir until dissolved and becomes slightly tacky.
  6. Add tomato paste and mix well.
  7. Add white wine and sachet.
  8. Reduce by half.
  9. Add water and check seasoning; adjust as needed.
  10. Simmer for 15 minutes.
  11. Remove sachet.
  12. Place bell pepper mixture in a vita mix blender and liquidize until completely smooth.
  13. Emulsify in remaining olive oil, and season with sherry vinegar to taste.

Reserve Warm Tempura Artichoke Hearts

  1. Mix cornstarch and all-purpose flour together.
  2. Add seltzer water to form semi-thick batter.
  3. Dip artichokes in batter with a tooth pinch and fry at 350 degrees until golden brown and delicious.

Presentation

  1. Lay eggplant sheets out on a clean work surface.
  2. Pipe filling going across the eggplant and roll into the shape of a cannelloni.
  3. Bake in 350 degrees oven for 10 minutes.
  4. Optional garnishes could be a favorite salad, grilled bread, or balsamic reduction.

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