Special Diets

Potato Cannelloni with Roasted Eggplant

• From: The Balanced Plate

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 sautéed spinach (optional to serve over pesto)

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

Directions

• Preheat the oven to 350°F.
• 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 400°F. 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 sautéed spinach over the pesto. Serve the rolls on top.