Eggplant Cannelloni
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
•
1/2 cup vegetable broth
•
1/2 cup unsweetened soymilk
•
1/2 teaspoon granulated garlic
•
1/2 teaspoon granulated onion
•
1 tablespoon blanched fresh tarragon, chopped, or 1 teaspoon dried
•
Cannelloni
•
2 large eggplants, peeled and cut lengthwise into 1/8-inch-thick slices
•
1/2 cup vegetable broth
•
1/2 teaspoon granulated onion
•
4 cups Tomato sauce
•
Topping
•
1/2 cup sliced red onion
•
1 teaspoon chopped garlic 1 pound fresh spinach
Comments & Reviews
Just A Pinch Sweepstakes