Paleo Eggplant Rollatini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 unpeeled eggplants1.5 C of marinara sauce1 whole egg1 (10 oz. ) package of frozen spinach (thawed)1 garlic clove minced8 oz of ground turkey2 tsp Italian seasoningsalt and pepper to taste
Cut the 2 ends off the eggplants.
Cut the eggplants lengthwise into 1/4 inch slices on a mandolin.
Lay the slices on a paper towel lined baking sheet. Sprinkle with salt and allow to sit for at least 15 minutes.
The salt will help to tenderize the eggplant and draw out some moisture and help to make the eggplant more pliable.
Preheat the oven to 400.
After the eggplant has set, pat it dry and place in a baking dish and bake for about 10 minutes to slightly roast the eggplant.
While the eggplant is roasting,
Squeeze the extra water out of the spinach and add that to the ground turkey and egg. Mix together and add the seasonings, minced garlic, salt and pepper.
Remove the eggplant from the oven and allow to cool until you can handle it.
Take each slice, and place some of the filling on the the smaller end, roll up from that end and place into a baking dish with 1/4 C of the marinara spread on the bottom. Repeat until you have run out of eggplant. Cover the rolls with the remaing marinara.
Bake for about 45 minutes.
Serving Size: Makes 5 servings with 2 pieces per servings size
Number of Servings: 5
Recipe submitted by SparkPeople user ZOMBIEBAKER.
Cut the eggplants lengthwise into 1/4 inch slices on a mandolin.
Lay the slices on a paper towel lined baking sheet. Sprinkle with salt and allow to sit for at least 15 minutes.
The salt will help to tenderize the eggplant and draw out some moisture and help to make the eggplant more pliable.
Preheat the oven to 400.
After the eggplant has set, pat it dry and place in a baking dish and bake for about 10 minutes to slightly roast the eggplant.
While the eggplant is roasting,
Squeeze the extra water out of the spinach and add that to the ground turkey and egg. Mix together and add the seasonings, minced garlic, salt and pepper.
Remove the eggplant from the oven and allow to cool until you can handle it.
Take each slice, and place some of the filling on the the smaller end, roll up from that end and place into a baking dish with 1/4 C of the marinara spread on the bottom. Repeat until you have run out of eggplant. Cover the rolls with the remaing marinara.
Bake for about 45 minutes.
Serving Size: Makes 5 servings with 2 pieces per servings size
Number of Servings: 5
Recipe submitted by SparkPeople user ZOMBIEBAKER.
Nutritional Info Amount Per Serving
- Calories: 191.4
- Total Fat: 6.2 g
- Cholesterol: 69.2 mg
- Sodium: 392.9 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 8.0 g
- Protein: 14.8 g
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