If you're looking for something to jazz up your menu this week, something that's simpler than it looks to prepare, that tastes amazing, and that makes a healthy dinner and lunch, look no further. It's Eggplant Rollatini.
The original recipe from Food Fitness Fresh Air is completely vegan, but I tweeked it a bit to include ground turkey, substituted the bulgur wheat for quinoa, and omitted the bread crumbs. Simply put, it's an easy recipe to which you can make alterations and it will still taste delicious. Here's my version:
Eggplant Rollatini
adapted from Food Fitness Fresh Air
2 large eggplants, thinly sliced lengthwise (1/4-inch thick)
1/2 lb. extra lean ground turkey
1 large clove garlic, minced
1 lemon, juice and zest
1 cup cooked quinoa
2 cups spinach, chopped
1/2 cup nutritional yeast
1 tsp. salt
1 tsp. red chili pepper flakes
2 tbsp. fresh basil
2 tsp. dried oregano
pepper, to taste
olive oil, for brushing
2 cups marinara sauce
1. Preheat oven to 400 degrees F.
2. Lightly brush eggplant slices with olive oil and sprinkle with salt and pepper. Place them on a hot grill pan and cook until each side is lightly browned. Remove and set aside.
3. In a the same pan, cook ground turkey until browned. Set aside.
4. In a large bowl, combine ground turkey, garlic, lemon juice and zest, quinoa, spinach, nutritional yeast, salt, chili flakes, and herbs. Season with pepper, to taste.
5. Line a large baking pan with aluminum foil. Place a slice of eggplant on a cutting board. Place a large spoonful of the turkey-quinoa mixture in the centre and then fold the two outer edges towards each other so that one just slightly overlaps the other. Don't be afraid to overstuff these, as the spinach will wilt down and any rips or tears will be disguised by the sauce later on. Repeat with each slice of eggplant, placing each roll side by side into the baking pan.
6. Cover with sauce. Bake for 30 minutes or until bubbling. Cool slightly, and serve.
Try This: Another yummy filling might include butternut squash, or wild rice, or cremini mushrooms. You can make your version gluten-free, dairy-free, vegetarian, or vegan. This is a great dish if you're not sure what to make but have a few things laying around your fridge - the possibilities are endless!
image via food fitness fresh air
DISCLAIMER: I am not a nutritionist, physician, or any kind of health professional. Everything that you find on my blog is based on my own knowledge and opinion. If you require specific health and fitness advice, please seek a qualified health professional.
No comments:
Post a Comment