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PoB-eggplant-turkey-rollatinis

Eggplant Turkey Rollatinis

A delicious and healthy dish, perfect for a low-carb meal that's both satisfying and nutritious.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 27 minutes
Course Dinner, Lunch, Main Course
Cuisine International
Servings 6 servings
Calories 412 kcal

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.

Video

Nutrition

Calories: 412kcalCarbohydrates: 22gProtein: 27gFat: 24gFiber: 8g
Keyword Gluten free, High protein, Meal prep
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