Budget-friendly meal: Eggplant cannelloni

Fresh Herb Ricotta-Stuffed Eggplant Cannelloni with Toasted Walnuts and Tomato Basil Relish
Serves 5 to 6

Ingredients:

  • 1 Eggplant ($2.50)
  • 1 Package Cannelloni ($2)
  • Handful of Walnuts (30 Cents)
  • 1 Jar Marinara Sauce ($3)
Method:
  1. Start with one Large Globe Eggplant, thinly sliced.
  2. Carefully sauté each slice in olive oil. One minute per side. Set aside.
Tofu Ricotta Ingredients:
  • 1 lb Firm Tofu ($4)
  • 3 tbs lemon juice (30 Cents)
  • 2 teaspoons sugar (25 Cents)
  • 1 1/2 tsp salt
  • 2 Tbs olive oil (75 Cents)
  • 1 Tbs dried basil
  • 1 Tbs dried oregano (25 Cents)
  • 1/2 Tsp garlic (25 Cents)
  • 1/4 Cup Vegetable Stock ($1)
Method:
  1. Add all ingredients to food processor and blend until smooth. Spread out eggplant slice and "stuff" by placing a heaping TBSP of the ricotta mixture towards one end. Roll the eggplant around the ricotta and set aside.

  2. Cook Cannelloni according to package directions. Then stuff the eggplant into the pasta. (3 to 4 per serving)

  3. Place on an oiled cookie sheet and bake for 10 minutes at 350 degrees While that's cooking, place 1/2 cup chopped walnuts in a sauté pan and toast over high heat until aromatic, tossing occasionally, for about 3 minutes.

  4. Sprinkle lightly among the baked cannelloni.

  5. Can be served with marinara sauce, red pepper sauce, etc. OR just garnished simply with chopped tomatoes and basil.
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Total price: $14.85 (divided by 5 servings) = $2.97 a serving

About Kyle Evans:
Kyle Evans graduated from the New England Culinary Institute in Vermont in 2003 and went on to make a name for himself by apprenticing with renowned chefs around the world. His first stop was in the French Alps, where he worked under a Master Chef for a year (Chef Jean Michele Boulvier at L'essentil at Chambéry, in the heart of the Savoie region). Next stop was at Marquesa in Scottsdale, Arizona, under celebrated Southwestern chef, Lenard Rubin. Then came the opportunity to helm his own restaurant - the critically-acclaimed Reds in the Sedona Rouge Hotel & Spa, where he served as the Executive Chef for 3 years. He also served as Executive Chef at Rancho Margot in Costa Rica, a self-sufficient, working eco-lodge that promotes sustainable living. While there, he helped open a culinary school for Costa Ricans. Kyle is 37 years old.

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