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Potato Cannelloni with Roasted Eggplant

Related recipes: Main Dishes, High-Fiber Diet, Low-Salt, Low-Sugar, Soy-Free, Vegetarian

From: The Balanced Plate

Quick Facts

Servings: 4

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Thin slices of potatoes embrace a succulent, tender filling as a nouveau cannelloni.

Ingredients

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)

Directions

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.

Nutrition Facts

Calories 307

Calories from Fat 184 (60%)

(32%)Total Fat 21g

(14%)Saturated Fat 3g

Polyunsaturated Fat 2g

Monounsaturated Fat 15g

(0%)Cholesterol 0mg

(4%)Sodium 91mg

(27%)Potassium 932mg

Total Carbohydrate 29g

(23%)Dietary Fiber 6g

Sugars 2g

Sugar Alcohols 0g

(9%)Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

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 2014.

	Search Content Potato Cannelloni with Roasted Eggplant Related recipes: Main Dishes, High-Fiber Diet, Low-Salt, Low-Sugar, Soy-Free, Vegetarian From: The Balanced Plate Quick Facts Servings: 4 Sides & Desserts Search for Special Diet Recipes Wine Pairings Find the Perfect Wine Thin slices of potatoes embrace a succulent, tender filling as a nouveau cannelloni. Ingredients 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) Directions 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 Nutrition Facts Calories 307 Calories from Fat 184 (60%) (32%)Total Fat 21g (14%)Saturated Fat 3g Polyunsaturated Fat 2g Monounsaturated Fat 15g (0%)Cholesterol 0mg (4%)Sodium 91mg (27%)Potassium 932mg Total Carbohydrate 29g (23%)Dietary Fiber 6g Sugars 2g Sugar Alcohols 0g (9%)Protein 5g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. 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 2014.