Monday, January 18, 2010

Eggplant Rolls

Last night, I made Seared Eggplant Rolls stuffed with basil, roasted pecans and garlic aioli. I served them atop a Carmelized Onion Polenta Cake and Braised Lacinato Kale. Not only was this dish vegan but gluten free and delicious!

1 comment:

  1. What a great idea, Meagan! I'll keep a close eye on your recipes and perhaps try one soon. I know you are a great cook. Love, Grandpa Nuchols