Thursday, May 22, 2008

Eggplant Manicotti

I really enjoyed this pasta free manicotti, however the spinach flavor was a little too strong for my tastes. I think next time I will cut the spinach filling in half and then use some pine nut ricotta to add to the filling.

1 large eggplant
1 medium onion -- chopped
10 ounces frozen chopped spinach -- thawed, squeezed dry
1 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
2 tablespoons whole-wheat flour
2 cups marinara sauce

Slice the eggplant lengthwise into 1/4-inch thick slices - one per serving. Spray a nonstick skillet with cooking spray and cook the first side until it is slightly browned. Then turn and cook the second side until the eggplant is tender when pierced with a fork. Set aside.

Heat 1/4 cup of water in a large nonstick skillet and cook the onion over medium-high heat until all the liquid has evaporated. Add 2 tablespoons of water and stir to loosen any stuck bits of onion. Continue cooking until all the liquid evaporates again, then stir in 2 more tablespoons of water. When the liquid has evaporated, add the spinach and seasonings. Stir in the flour and cook 2 to 3 minutes longer. Set aside to cool.

Preheat the oven to 350F. Place a spoonful of the spinach mixture across the center of each slice of eggplant; then, beginning with the narrow end, roll the eggplant around the filling. Arrange in a baking dish, seam side down. Top with marinara sauce. Cover and bake for 20 minutes.

I like to sprinkle with nutritional yeast before serving

recipe from:

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