Keto Chicken And Eggplant Rolls Recipe

About this recipe

A delicious and low-carb dinner option featuring tender chicken and eggplant rolls, baked with a flavorful ricotta filling and basil-infused tomato sauce.

Ingredients

• 50 g Basil
• 500 g Organically Grown Small Brinjal
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 250 g Premium Sambhar Onion
• 100 g Garlic - Single Clove
• 220 g Organically Grown Lemon
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 2 ltr Figaro Extra Light Olive Oil
• 250 g Vistevia Sugar Free Tomato Sauce
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Everest White Pepper

Instructions

1. 1. Cut the eggplant lengthways into thin strips. Finely chop the chicken using kitchen scissors or a knife. Peel and finely chop the onion and garlic.
2. 2. Heat 1 tablespoon of olive oil in a non-stick pan and sauté the onion and garlic for 2-3 minutes until softened. Add the chicken and cook until browned and fully cooked through.
3. 3. Transfer the chicken mixture to a bowl, season with salt and fresh ground white pepper, and let it cool slightly. Stir in the fresh basil, lemon zest, and ricotta cheese until well combined.
4. 4. Heat 1 tablespoon of olive oil in the cleaned pan. Sauté the eggplant slices in batches for 3-4 minutes per side until browned and tender. Remove and keep warm under foil. Repeat with the remaining olive oil and eggplant slices.
5. 5. Lay the eggplant slices flat on a work surface. Spread a thin layer of the chicken mixture onto each slice, ensuring not to overfill. Roll each slice tightly and secure with a cocktail stick.
6. 6. Pour the pasta sauce into the cleaned pan and heat until simmering. Add the eggplant rolls to the sauce, cover, and simmer for 5 minutes until heated through.
7. 7. Transfer the rolls to a warmed serving plate, removing the cocktail sticks if desired. Garnish with fresh basil and serve hot.