Eggplant-stuffed Crepes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegan | Crepes, Main dish, Vegan, Vegetarian | 8 | Servings |
INGREDIENTS
| 4 | T | Onion, chopped |
| 4 | c | Eggplant, diced cooked |
| 4 | c | Tomatoes, fresh chopped |
| 1 | c | Vegetable broth |
| 4 | T | Curry powder |
| 1 | t | Cinnamon |
| 2 | t | Salt |
| 8 | Garlic cloves, chopped | |
| 24 | Crepes |
INSTRUCTIONS
Saute all the ingredients, except the crepes, in a large skillet over medium heat for 10 minutes. Divide the mixture evenly between the crepes. Roll up and serve hot. Top with Greek Tomato Sauce. Makes 24 crepes From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 68
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: <1mg
Sodium: 959.4mg
Potassium: 437.2mg
Carbohydrates: 14.1g
Fiber: 4.2g
Sugar: 4.6g
Protein: 2.7g