Eggplant-stuffed crepes

8 servings

Ingredients

Quantity Ingredient
4 tablespoons Onion; chopped
4 cups Eggplant; diced, cooked
4 cups Tomatoes, fresh; chopped
1 cup Vegetable broth
4 tablespoons Curry powder
1 teaspoon Cinnamon
2 teaspoons Salt
8 Garlic cloves; chopped
24 Crepes

Directions

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

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