Eggplant Cannelloni and Equinox Stew

The 608 CSK

September 25, 2018

Meal 1:Roasted Eggplant Cannelloni w. Marinara, Sicilian Broccoli

·        Remove and reserve the chevre.  Heat the eggplant filling briefly in a microwave.  Divide the filling evenly among the cannelloni crepes, top with some chevre each and simply roll them up like fat cigars.  Transfer to a lightly oiled baking dish and bake at 325 for about 10 - 15  minutes to crisp the crepe edges and heat the filling through.

·        Heat the sauce separately ( yes, microwave is fine ) and top the cannelloni and serve.

·        Heat a  little oil in a sauté pan.  When hot add the broccoli and toss to heat through.  Season with salt as we omitted this ingredient. Allow to heat through, maybe using a lid, and serve.

Meal 2: Equinox Stew, Flax- Millet Batard, Blue Moon Salad

• Warm the stew gently.
• Warm the bread, sliced thick an toasted is great.
• Dress the salad.