Avocado And Frisee Salad With Cheese-Stuffed Eggplant Rolls Recipe

About this recipe

A delightful keto-friendly dinner featuring baked eggplant rolls stuffed with cheese, paired with creamy avocado slices and crisp frisee, topped with pine nuts and a tangy dressing.

Ingredients

• 500 g Organically Grown Small Brinjal
• 120 g Avocado - Tanzania
• 50 g Tmi Colman Pine Nuts (Chilgoza)
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 1 kg Akar Powder Salt
• 1 pc (50 g) On1Y Pepper Grinder
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 ml De Nigris Balsamic Vinegar
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Slice 1 medium eggplant lengthwise into thin slices. Lightly brush both sides of the slices with 3 tablespoons of avocado oil and arrange them on a large baking sheet. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. 3. Bake the eggplant slices for 15 minutes, or until tender. Remove from the oven and carefully loosen the slices from the baking sheet using a spatula.
4. 4. Place 5 small pieces of ricotta cheese at the wider end of each eggplant slice and roll them up neatly, seam side down.
5. 5. Return the eggplant rolls to the oven and bake for about 3 minutes, or until the cheese begins to melt. Halve the rolls crosswise and keep warm.
6. 6. In a small bowl, whisk together 2 tablespoons of lemon juice and 3 tablespoons of avocado oil. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
7. 7. Halve and peel 1 ripe avocado. Cut each half crosswise, then slice them lengthwise into 1/3-inch thick pieces.
8. 8. Arrange the avocado slices and warm eggplant rolls on a serving platter.
9. 9. Drizzle the salad with the remaining dressing and sprinkle with 2 tablespoons of pine nuts.
10. 10. Finish by pouring a few drops of balsamic vinegar around the salad. Serve immediately.