Vegetarian keto eggplant rolls with fresh mozzarella

Instructions

Eggplants

1. Cut the eggplants in 10 thin slices, lengthwise and add salt (to taste)
2. Place a skillet over medium heat and add the olive oil
3. When heated, add the eggplant slices in the skillet, and roast them for about 2 minutes on each side, so that they are soft enough to roll
4. Set aside on a plate

Assembly

1. Cut the fresh mozzarella into 10 pieces
2. Take a slice of eggplant, place a piece of mozzarella on one end and roll
   • If the eggplant roll doesn't hold firm, stick a toothpick alongside
3. Repeat for all eggplant slices
4. Optionally, serve each roll on a tablespoon of garlicky tomato sauce

Garlicky tomato sauce (optional)

1. Place a non-stick skillet with the olive oil over medium heat
2. Chop the garlic clove(s), put in the skillet and saute for 1-2 minutes, while stirring
3. Then add the canned tomatoes, salt & pepper (to taste) and stir
4. Bring the sauce to a simmer and let it cook for 10 minutes

Notes

✔ For Non-Veg Ketoers:

• Add a slice of prosciutto (about 14gr / 0.5oz) in each roll ->
• 14.5gr Fat, 9.85gr Protein, 1.8gr Net carbs and 188 kcal per roll

✔ Serving size: 1 roll