Serves: 6
Total Calories: 257

FILLING
6 medium russet potatoes peeled and cut in half widthwise
6 cups thawed frozen or drained canned corn
1/2 cup Vegetable Broth
1/2 cup unsweetened soy milk
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 tablespoon blanched fresh tarragon chopped or 1 teaspoon dried
CANNOLLONI
2 large eggplant peeled and cut lengthwise into 1/8 inch thick slices
1/2 cup Vegetable Broth
1/2 teaspoon granulated onion
4 cups
TOPPING
1/2 cup sliced red onion
1 teaspoon chopped garlic
1 pound fresh spinach

Preheat the oven to 350 degrees F.

To make the filling, steam the potatoes (see Steaming Vegetables, page 24) until fork-tender, about 35 minutes. Transfer to a large bowl. Put half of the corn and the broth, soymilk, granulated garlic, and granulated onion in a blender and process on high speed until smooth. Spoon into the bowl with the potatoes. Add the remaining corn and the tarragon and whisk gently. (Whisking gently, rather than whipping, prevents the potatoes from getting gummy.)

To make the cannelloni, line a rimmed baking sheet with parchment paper and arrange the eggplant on it in a single layer. Brush with the broth and sprinkle with the granulated onion. Bake for 5 minutes, then turn over and bake for 3 minutes longer. Let cool. When cool enough to handle, lay on a flat surface. Spoon one-sixth of the filling on the end of one slice and roll up. Assemble 5 more rolls in the same fashion (to make 6 rolls in all). Put the rolls in a 13 x 9-inch baking dish, pour the tomato sauce over them, and bake uncovered for 15 minutes.

To make the topping, put the onion and garlic in a medium dry saucepan over medium heat and cook, stirring constantly, for 2 minutes. Add the spinach and cook, stirring occasionally, until wilted and tender, 3 to 5 minutes.

Arrange the spinach on top of the cannelloni. Serve hot or warm.

Nutritional Facts:

Serves: 6
Total Calories: 257
Calories from Fat: 20

More Recipes from the Bravo Cookbook:
Forbidden Rice and Garbanzo Bean Patties with Tomatillo Salsa
Eggplant Cannelloni with Bravo Tomato Sauce
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Black Bean Tamale Pie
Butternut Squash and Corn Tamales
Baked Tofu Stir Fry with Sweet and Sour Sauce
Tofu and Tempeh Skewers with Roasted Garlic and Tamarind Glaze
Bravo Pizza with Polenta Crust