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| CARAMELIZED ONION & EGGPLANT POTATO CANNELLONI |
| Yields: 4 servings |
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| Ingredients |
2 Idaho potatoes, extra large
1/2 C extra virgin olive oil
2 eggplants, small (under a pound)
4 Spanish onions, large, julienned
2 cloves of garlic, chopped
1 C carrot juice
2 t rice vinegar
1 t cardamom seed
1/8 vanilla bean
butter
spinach
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| To finish |
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Place 3 or 4 potato slices slightly overlapping to form a larger sheet. Place some of the onion/eggplant mixture at one end and roll up tightly. Place on a pan seam side down. Repeat with remaining
potatoes and mixture.
Bake potato cannelloni in a 400º oven until crisp & brown.
Wilt spinach with butter. Season with salt and pepper.
Place spinach in the center of each plate and top with cannelloni.
Drizzle sauce around the plates and serve. |
| Method |
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Cut potatoes to roughly square off & slice into long, thin slices (like rectangles). You’ll need 16.
Brush both sides of potato slices with melted butter and place on parchment lined sheet pan. Bake in 350º oven for 10 minutes (+ or -) until soft. Let cool.
Take eggplant batons and toss with salt, pepper and 2 tablespoons olive oil then roast until tender and cooked. Cool.
Slowly sauté onion & garlic to caramelize. This will take at least 20 minutes. If they stick, just add drops of wine or water to loosen. Cool and mix in with eggplant.
To make the sauce, place carrot juice, cardamom and vanilla in saucepan and reduce to 1/2 cup. Strain and hold.
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