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Recipe by Elky Friedman

Chicken Stuffed Eggplant Rollatini

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Chicken Stuffed Eggplant Rollatini
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Paleo - Gluten Free - Low Carb - No Refined Sugar - Low Fat

A light and easy eggplant dish to round out your holiday meals this Passover.

Ingredients

Main ingredients

  • 1 and 1/2 pounds ground chicken (or 3/4 pound ground chicken and 3/4 pound ground veal)

  • 1 small onion, minced or grated

  • 1 carrot, shredded

  • 1 teaspoon salt

  • dash of pepper

  • 1/2 teaspoon Gefen Garlic Powder

  • 2 tablespoons fresh parsley, chopped

  • 2 medium eggplants, sliced very thinly

  • 1 (26-ounce) jar Gefen Marinara Sauce (see note)

  • parsley, for garnish

Directions

Prepare the Chicken Stuffed Eggplant Rollatini

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Slice eggplants very thinly, cutting from the top to the bottom vertically (you can use a mandoline if available). Salt them and let sit to remove any bitterness. Rinse.

3.

Meanwhile prepare the chicken filling: combine chicken, onion, carrot, salt, pepper, garlic powder, and parsley.

4.

Place a heaping tablespoon of the filling at one end of each eggplant strip. Roll up and place in a baking pan.

5.

Once all the roll-ups are in the pan, pour marinara sauce on top. Cover and bake for 30 minutes.

6.

Remove from oven. Sprinkle with parsley, uncover, and bake for an additional eight to 10 minutes (not more!).

Recipe tags

aubergines chicken eggplant eggplant roll ups Elky Friedman gluten free ground chicken healthy kosher for passover low sugar low-fat marinara sauce mince paleo Pesach protein Shabbos stuffed stuffed eggplant
Chicken Stuffed Eggplant Rollatini

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Schwartz Renee
Schwartz Renee
5 years ago

Yummy These are really yummy eggplant rolls ups.

0
Raquel
Raquel
Reply to  Schwartz Renee
5 years ago

We are so happy that you enjoyed them!

0
wpdiscuz   wpDiscuz

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