Keto Eggplant Roll-Ups Recipe

It seems the general consensus on eggplant is in: it must be fried to be delicious. I am here to call malarky! Eggplant has this spongy, yet meat-like texture similar to mushrooms, and is very versatile. The real issue is the fear of not knowing how to use this vegetable, rather than its actual taste. Check out this simple, non-fried eggplant dish that is great for a keto appetizer or meal!

Ingredients:

1 large eggplant

2 vine ripe tomatoes (sliced thin)

*1-14 ounce can of organic artichoke hearts (chopped)

2 ounces roasted red pepper (chopped)

8 ounces of marscapone cheese

3 ounces crumbled feta cheese

2 tablespoons basil (minced)

1 tablespoon oregano (minced)

2 cloves garlic (minced)

1 tablespoon olive oil

4 ounces of sharp cheddar cheese (grated)

1/2 teaspoon salt

fresh ground pepper

* I am using organic artichoke hearts because canned organic products have less sodium and in some cases less carbohydrates than regular canned brands. Feel free to conventional for organic, however the price difference is minimal.

Instructions:

Special items required: toothpicks

Preheat oven to 375 degrees

Combine marscapone, feta, salt, basil, oregano, and garlic in a bowl with a whisk until the mixture is smooth, set aside.

Take your eggplant and cut about a half inch of the top and bottom off. Stand the eggplant straight up with the wider side down as a flat base. Using a very sharp knife, cut strips as thin as possible- looking for about 1/8″ piece. This does not have to be precise, however the thinner the eggplant slice, the easier it will be to roll. I recommend a mandolin, if handy, for the easiest and most efficient cut. Your end result should be between 10-12 eggplant slices.

Lay out eggplant slices on a clean surface, with the ends facing toward you. Spread tomatoes, peppers, and artichoke hearts evenly on all slices, then spoon the cheese mixture on top.

Roll the eggplant slice straight forward, starting from the wider side and ending near the thinner side. Put the seam(end) side down on a baking sheet, to prevent unrolling. If eggplant is not cooperating, use a tooth pick or two to hold its shape. Sprinkle fresh ground pepper and olive oil overroll-ups and place in the oven.

Bake the roll-ups for 15-20 minutes or until the eggplant has softened. Take the baking sheet out and cover roll-up’s with cheddar cheese, then bake until cheese is a crispy golden brown.

Serve with a salad of greens or mixed vegetables.

Garnish with fresh herbs, salad greens, or your favorite keto marinara sauce.

Nutrition facts:
Servings: 5 serving size: 2roll-ups

calories: 261, fat: 18g (saturated fat: 9g), cholesterol: 59g, sodium: 605mg, protein: 13g, carbohydrates: 18g, sugar: 5g, fiber, 10g

Tip from Katie’s Kitchen: Make your own roasted red peppers to ensure you’re not adding any extra salt to your diet.

For gas stove: turn your burner on high and place the pepper right in the fire. Wait until the pepper is completely blistered then turn and repeat on all sides. For electric stove: turn your broiler on high, and place your peppers in a baking pan. Let the pepper become completely blistered and black on top, take out of oven, turn and repeat on all sides. For both methods, after pepper/s are black, put them in a bowl and cover tightly with saran wrap. Leave covered  for 15 minutes. Uncover, at this time you will be able to slide off blistered shell with your hands, leaving you with your homemade roasted red peppers.