Keto Eggplant Rolls With Spinach And Cheese Recipe

About this recipe

A delicious keto-friendly dinner featuring tender eggplant slices filled with a creamy spinach and cheese mixture, baked to perfection with marinara sauce.

Ingredients

• 250 g Spinach - Chopped
• 500 g Small Purple Brinjal (Lahan Jambhli Vangi)
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 16 g Orika Oregano
• 1 pc (60 ml) Tabasco Red Pepper Sauce

Instructions

1. 1. Preheat the broiler. Peel and slice 1 lb of eggplant into eight 1/4-inch slices. Brush each slice with 2 tablespoons Bertolli Extra Virgin Olive Oil and sprinkle with 1/2 teaspoon Akar Powder Salt and a pinch of Catch Sprinklers - Black Pepper Powder. Broil for 5 minutes until softened.
2. 2. Preheat the oven to 400°F (200°C).
3. 3. In a microwave-safe bowl, combine 6 cups of washed spinach and 1 tablespoon of water. Microwave for 3 minutes or until wilted. Rinse with very cold water, drain thoroughly, and squeeze out excess moisture. Mix the spinach with 15 ounces of Brik Oven Whey Ricotta Cheese (Freshly Made).
4. 4. Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish. Place 1/4 cup of the spinach and cheese mixture onto each eggplant slice, roll them up jelly-roll style, and arrange them seam-side down in the dish.
5. 5. Pour the remaining 1 cup of marinara sauce over the eggplant rolls and sprinkle each roll with 1 tablespoon of shredded Italian cheese blend. Cover the dish with foil and bake for 10 minutes.
6. 6. Remove the foil and bake for an additional 3 minutes to lightly brown the cheese. Serve warm.