Eggplant Turkey Rollatinis are a delicious and healthy option for lunch or dinner. Thin slices of eggplant are lightly grilled and then rolled up with a savory turkey filling seasoned with herbs and spices. Baked until golden and bubbly, these rollatinis offer a perfect balance of flavors and textures. They are not only satisfying but also packed with protein and nutrients, making them an excellent choice for a wholesome meal. Serve with a side salad or your favorite dipping sauce for a complete and tasty dish.
About Eggplants (or Aubergines)
Eggplants are a nutritious vegetable rich in vitamins, minerals, and antioxidants. They contain fiber, which aids in digestion and helps maintain healthy blood sugar levels. Eggplants are also high in nasunin, an antioxidant found in the skin, which protects cells from damage and supports brain health. Additionally, they are low in calories and can contribute to weight management.
The presence of vitamins such as B1, B6, and K, along with minerals like potassium and manganese, further enhances their health benefits, promoting heart health and reducing the risk of chronic diseases. Incorporating eggplants into your diet can support overall wellness and vitality.
Eggplant Turkey Rollatinis
Ingredients
- 2 large eggplants
- 2 tbsp tbsp. olive oil
- 1 yellow onion, diced
- 1 red pepper, diced
- 3.5 oz (100g)mushrooms, diced
- 1 lb (450g) ground lean turkey
- Salt and black pepper
- 8.8 oz (250g) ricotta cheese
- 1.8 oz. (50g) shredded Parmesan cheese
- 3 3 cloves garlic, minced
- 4 tbsp fresh basil, chopped
- 1.4 lbs (650g) marinara sauce, divided
- 3.5 oe (100g) mozzarella cheese, shredded
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
- Slice the eggplants lengthwise into ¼“ (1cm) thick slices. Generously salt both sides of the eggplant and set it aside to sweat for 10 minutes, then pat dry with kitchen paper.
- Place the eggplant onto the baking sheet and bake in the hot oven for 10 minutes then set it aside to cool completely.
- Heat the olive oil in a pot over medium high heat. Add the vegetables and cook for 4-5 minutes to soften. Now add the ground turkey, season with salt and pepper and continue to sauté until the turkey is cooked through. Drain off any excess liquid from the meat set aside to cool.
- In a bowl, stir together the ricotta, Parmesan cheese, garlic and basil; then season with salt and pepper. Add the meat and vegetable mixture to the ricotta mixture and stir until well combined.
- Spread 1 cup of the marinara sauce across the base of a 9×13” (23x28cm) casserole dish.
- Now assemble the eggplant rolls by placing ¼ cup of the meat mixture in the widest part of the eggplant (adjust based on eggplant size). Starting from the wide end, roll the eggplant up tightly and place the roll seam side down in the casserole dish. Continue this process with the remaining eggplant slices and meat mixture.
- Top the eggplant with the remaining marinara sauce and sprinkle over the mozzarella cheese.
- Cover the casserole with kitchen foil and place in the hot oven to bake for 30 minutes. Take off the foil, return the casserole to the oven and bake for a further 10 minutes.
- Remove the dish from the oven and set aside to cool for 10 minutes before serving.
