Vegetarian keto eggplant rolls with fresh mozzarella & tomato sauce

Roll fresh mozzarella and tomato sauce in a slice of roasted eggplant and you will feel an outburst of flavors on your tongue!

Vegetarian keto eggplant rolls with fresh mozzarella & tomato sauce
PREP
20 min
COOK
35 min
SERVINGS
10

Nutrition facts

Energy: 160 kcal
Protein: 6.0 gr
Fat: 13.3 gr
Net carbs: 1.7 gr

Ingredients

Roast eggplants

500 gr unpeeled eggplant(s)

2.5 tbsp(s) olive oil (34 gr)

Tomato sauce

2.5 tbsp(s) olive oil (34 gr)

1 clove(s) of garlic (3 gr)

0.5 cup(s) of canned tomatoes, diced (120 gr)

salt (to taste)

ground black pepper (to taste)

Mozzarella

300 gr vegetarian mozzarella cheese, fresh

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

Tomato sauce

  1. Add the olive oil in the skillet and put it back on 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 and pepper to taste, stir and let the sauce boil for 10 minutes

Assembly & baking

  1. Preheat the oven to 200°C / 400°F
  2. Cut the fresh mozzarella into 10 pieces
  3. Take a slice of eggplant and place a piece of mozzarella, as well as 2-3 teaspoons of tomato sauce, close to one edge of the slice
  4. Roll the eggplant slice and put it in a baking dish, seam-side down. If the eggplant roll doesn't hold firm, stick a toothpick alongside
  5. Repeat for all eggplant slices
  6. Bake for 15-20 minutes

Notes

Serving size: 1 roll

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