Potato Cannelloni with Roasted Eggplant
Thin slices of potatoes embrace a succulent, tender filling as a nouveau cannelloni.
- 2 extra-large Idaho potatoes, peeled
- 6 Tbs extra-virgin olive oil
- 1 eggplant (about 1/4 pound), peeled
- 1 large portobello mushroom
- 2 cloves garlic, pressed
- 2 Tbs chopped thyme
- sea salt
- freshly ground black pepper
- 1 small sweet onion, sliced
- 20 cherry tomatoes, cut in half
- 2 cups sauteed spinach (optional to serve over pesto)
- Preheat the oven to 350F.
- Slice the potatoes thinly on a mandoline or by hand. You need at least 16 slices.
- Brush each side with a total of 2 tablespoons of olive oil and lay on cookie sheets that have been oiled or lined with parchment paper. Make sure the slices are not overlapping.
- Bake for 10 minutes to soften.
- Remove them from the cookie sheets and let cool on a plate. It is okay to layer them.
- Meanwhile, cut the eggplant into 2" batons. Remove the stem and gills of the mushroom and slice into 8 slices. Mix together the remaining olive oil, the garlic, thyme, and a pinch of salt and pepper. Toss the eggplant, mushroom, and onion with the olive oil mixture and fold in the tomato halves.
- Spread out on a cookie sheet and roast for 10 to 15 minutes, until tender.
- Turn up the oven to 400F. Lay two slices of potato side-by-side, overlapping by 1/4". Sprinkle with a pinch of salt and pepper. Lay a few pieces of eggplant, a slice of mushroom, and 5 tomato halves in the center. Fold the bottom edge of the potato over the filling and roll. Place on a cookie sheet. Repeat.
- Bake for 15 minutes, or until golden brown. Spoon Watercress Parsley Pesto, if desired, on a small serving plate and spread. If desired, place 1/4 cup of sauteed spinach over the pesto. Serve the rolls on top.
Copyright 2005 by Renee Loux
Calories from Fat 184 (60%)
(32%)Total Fat 21g
(14%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Total Carbohydrate 29g
(23%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.