icon-location Orange County, CA

CARAMELIZED ONION & EGGPLANT POTATO CANNELLONI

Pasta

Yields: 4 servings

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

To finish

  • 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 400ยบ 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.

    • 2035 N. Main St., Santa Ana, CA, 92706