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