Since axing meat from my diet back in April, I’ve had to spice things up in the kitchen. One thing that helps me avoid meat cravings is using meaty vegetables instead. One of my favorites is eggplant. With no fat, 6 carbs, 27 calories and tons of vitamins and nutrients per 1-cup serving, it’s easy to love! Check out some more eggplant benefits here.
I tested it out this week by making eggplant rollatini. It looked like a daunting recipe, but it was incredibly easy! Check it out:
1 large eggplant (top and bottom sliced off so you can stand it up)
1 teaspoon of salt
2 teaspoons of basil
3/4 cup tomato sauce (divided)
Ricotta cheese (I use Tofutti ricotta)
1 cup of fresh spinach leaves
1/4 cup sliced almonds
1. Pre-heat the oven to 400 degrees.
2. Slice the eggplant into 8 thin slices (thin enough to roll up). Lay them on paper towels, season with salt, basil, and any other spices you enjoy, and allow to sit for 10-20 minutes.
3. While the eggplant sits, spread 1/4 cup of tomato sauce along the bottom of a round pie plate (a square or rectangular dish will do as well, at least 9×9).
4. Place a dollop of the ricotta in at the end of each eggplant slice and roll up (I used about 1 cup of ricotta total). Place seam-side down in the baking dish.
5. Pour the remaining sauce on top of the eggplant rolls. Top with spinach, almonds, and a drizzle of olive oil if you’d like.
6. Bake for 30 minutes.
Makes 4 servings (2 rolls per serving). Each serving, sans olive oil, is only 200 calories! You’re welcome.