The Ravens’ Eggplant Cannoli
Jeff Stanford graciously gave me permission to reprint this recipe for Eggplant Cannoli from The Ravens Restaurant. You can also find it in their cookbook, “Dining at the Ravens: 150 delicious plant based recipes”.
This dish was one of my favorites when I was recently up there for a weekend away with my husband. I was honored to be able to shoot a beautiful pictorial story of the inn and the restaurant. You can see the whole story here: The Stanford Inn and The Raven’s Restaurant.
This eggplant cannoli was simply divine. As was everything else on the menu. Imagine our glee when there was a first class, vegan restaurant in the very Inn that we were staying!
Don’t forget to check back next week as I will be giving away a copy of the cookbook!
- 1 large eggplant, peeled
- 2 teaspoons salt
- 1 batch hemp ricotta (recipe included)
- 1 batch marinara sauce (recipe included)
- basil leaves, julienned, for garnish
- Pre-heat oven to 350 degrees.
- Thinly slice the peeled eggplant using a mandoline.
- Spray eggplant slices with cooking oil and dust lightly with salt.
- Grill or broil the eggplant slices until soft, but not crisp. Set aside and let cool,
- Once cool, fill each slice with 1-2 teaspoons of hemp ricotta and roll into a 1-inch wide cylinder.
- Place cylinders on a baking sheet and bake for 5-10 minutes or until well heated.
- To serve, place 6 rolls on a plate and ladle marinara sauce on top. Garnish with fresh julienned basil.
- 2 cups hemp seeds
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/2 to 1 teaspoon white miso paste
- 1/2 teaspoon white pepper
- 1/2 cup vegetable stock
- 1/2 cup water
- 1/2 tablespoon golden balsamic vinegar
- 1 teaspoon ume plum vinegar
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 1 tablespoon dried or chopped fresh oregano
- Add all ingredients except the herbs to a food processor and blend until smooth.
- Fold in herbs.
- 1/2 cup diced onion
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon chiffonade fresh basil (thinly sliced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 cups diced fresh tomatoes (reserve liquid and seeds)
- In a medium saucepan, sauté the onion in the olive oil over medium heat to soften.
- Add the garlic and sauté and additional 1-2 minutes, or until fragrant but not browned, stirring constantly.
- Add the fresh basil, the dried herbs, the salt and pepper and sauté and additional 30 seconds.
- Add the tomatoes and reserved liquid and seeds. Stir well to combine. Reduce the heat to low and simmer the mixture for 10 minutes to blend the flavors.
- Blend to smooth the sauce, or serve chunky if preferred.