(Wish I had a nice fancy camera and could take impressive photos- but I don't. So here you go.)
We made these the second time last night for dinner. They are scrumptious!
1 recipe savory crepes from the Joy of Cooking, substituting 1/2 the flour with white whole wheat flour
1/2 large eggplant or one small one, sliced
1 bunch beet stems. (greens and beets used elsewhere. just the stems) washed and chopped in 1 inch lengths
1 bell pepper, chopped (used green the first time, orangey-red the second)
1/2 onion, diced
2 cloves garlic, pressed or minced
1 can diced tomatoes or 2 diced fresh tomatoes if they still happen to be in season
fresh herbs would be fantastic, but I used dried basil, italian seasoning, and salt & pepper
grated cheese (first time, Parmesan. second time, mozzerella. Just 'cause that's what we had. Both were delish)
(sliced mushrooms would be awesome, also zucchini if you had it. Ooh, and I bet some toasted pine nuts would be divine if you're a big spender like that.)
1. salt both sides of your eggplant slices and let drain in a colander for about a half hour. give it a light rinse and then press with paper towels to dry as much as you can, and then dice. Toss lightly with olive oil and place in a single layer on a baking sheet. Broil for 4 minutes, toss, broil for another 4 minutes, toss, broil 4 minutes more.
2. meanwhile, sautee onion in a splash of olive oil. Add beet stems and bell pepper and saute until soft. Add tomatoes & seasonings. Stir in roasted eggplant. Keep warm.
3. make crepes! You'll have to ask Matt for a tutorial on those. They're his masterpiece. I've never attempted.
4. put some veggies in each crepe, top with a sprinkling of cheese, and roll up! You can top with more veggies and cheese if you want it pretty :)
Let me know if you try these! Yum-o!