Fully Prepared Eggplant Cannelloni Meal
Roasted eggplant, stuffed with ricotta, zucchini, oven dried tomatoes and roasted garlic, in a romesco sauce, with an Parmesan herb gremolata.
Each meal contains:
- 1 bag of 3 eggplant cannelloni
- 1 bag romesco sauce
- 1 bag herb gremolata
Pairing:
- White - Fiano, Falanghina, or Pinot Grigio from Italy
- Rose - Local or French from the Rhone or Provence, Spanish Rosado
- Red - Rioja from Spain, Chianti, Dolcetto, or Barbera D’Alba from Italy
Cooking Instructions:
Eggplant cannelloni - 20 minutes in a 400 degree oven.
Romesco sauce - 5m (simmering water or submerged in a bowl of hot tap water)
Gremolata - shake over top as the garnish
