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- Serves 6
- Serving size: ⅙ of recipe
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Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their size. They should have shiny, firm skins without any soft or brown spots.
By Ramses Bravo,
Ingredients
Filling
- 6 medium russet potatoes, peeled and cut in half widthwise
- Kernels sliced from 6 ears fresh corn, or 6 cups thawed frozen or drained canned corn
- ½ cup vegetable broth
- ½ cup unsweetened soymilk
- ½ teaspoon granulated garlic
- 1 tablespoon blanched fresh tarragon, chopped, or 1 teaspoon dried
Cannelloni
- 2 large eggplants, peeled and cut lengthwise into 1/8-inch-thick slices
- ½ cup vegetable broth
- ½ teaspoon granulated onion
- 4 cups Bravo Tomato Sauce
Topping
- ½ cup sliced red onion
- 1 teaspoon chopped garlic
- 1 pound fresh spinach
Instructions
- Preheat the oven to 350º F.
- To make the filling, steam the potatoes until fork-tender, about 35 minutes. Transfer to a large bowl. Put half of the corn and the broth, soy milk, granulated garlic, and granulated onion in a blender and process on high speed until smooth. Spoon into the bowl with the potatoes. Add the remaining corn and the tarragon and whisk gently. (Whisking gently, rather than whipping, prevents the potatoes from getting gummy.)
- To make the cannelloni, line a rimmed baking sheet with parchment paper and arrange the eggplant on it in a single layer. Brush with the broth and sprinkle with the granulated onion. Bake for 5 minutes, then turn over and bake for 3 minutes longer. Let cool. When cool enough to handle, lay on a flat surface. Spoon one-sixth of the filling on the end of one slice and roll-up. Assemble 5 more rolls in the same fashion (to make 6 rolls in all). Put the rolls in a 13 x 9-inch baking dish, pour the tomato sauce over them, and bake uncovered for 15 minutes.
- To make the topping, put the onion and garlic in a medium dry saucepan over medium heat and cook, stirring constantly, for 2 minutes. Add the spinach and cook, stirring occasionally, until wilted and tender, 3 to 5 minutes.
- Arrange the spinach on top of the cannelloni. Serve hot or warm.
Nutritional Information:
Per serving (⅙ of recipe): 423 calories, 95 g carbohydrates, 15.3 g protein, 3 g total fat, 0.4 g saturated fat, 0 g cholesterol, 397 mg sodium, 23.7 g fiber, 14.3 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (1)
(0 from 0 votes)Obviously, no one tried making this recipe before you posted it because it's a disaster. 1. The recipe calls for two large eggplants to be cut lengthwise into 1/8" slices, and later goes on to say that six of the eggplant rolls should be used in the dish. Well 6 X 1/8 = 6/8 = 3/4 of an inch. Let's make it one inch in thickness. So, why would two large eggplants be needed to make six rolls? I mean a single eggplant is much thicker than 1 inch.The instruction should be amended by not specifying the number of slices. One should use as many as possible with the two eggplants, as the pureed corn-potato mixture makes a huge amount of filling. 2. Requiring 6 medium potatoes is too imprecise to be useful The variation in potato size is too large. A weight should be specified. 3. The potatoes are to be cut in half widthwise and steamed. So, you've got 12 halves of a potato. Then the pureed corn mixture is to be poured in the same bowl as the potato halves and then whisked. How can you whisk large chunks of potato with a pureed corn mixture? Obviously, an instruction is missing. You have to mash the potatoes first, then whisk with the corn mixture. 4. The time for baking the sliced eggplant is too short as given. I baked one side for 5 minutes as instructed, and then five minutes on the other side (the instructions called for 3 minutes), and the eggplant slices were still partially raw and, therefore, distasteful 5. The filling was not very thick, just a puree with chunks of potato. So, when one tries to cut the eggplant roll in pieces in order to eat them, the filling squishes out the sides. This recipe proved to be a total waste of my time.