Keto Vegetarian Eggplant Rollatini

This Eggplant Rollatini recipe is a twist on a traditional Eggplant Parmesan and this is a vegetarian version. “Rollatini” is an Americanized version of the Italian word “involtini,” which describes small bundles of food made by rolling thin slices of meat or produce around a filling. 

Here I, have pan fried eggplant slices instead of deep frying. For the sauce have used my Keto Homemade Roasted Tomato Sauce. While this was baking in the oven great aroma of all deliciousness filled my kitchen. Try this and you will love it. This recipe works great as a vegetarian side for potluck & parties.

Serves - 4
Ingredients
2 Large Eggplants/Brinjals
1 Tablespoon Olive Oil
½ Cup Keto Roasted Tomato Sauce
1 Medium Red Onion
2 Clove Garlic - Minced
2 Tablespoons Coriander or Basil Leaves - chopped
Salt & Red Pepper Flakes - to taste
½ Cup Homemade Basil Pesto 
½ Cup Greek Yogurt / Hung Curd
100 Grams Feta Cheese
1/3 Cup Pizza Cheese
1 Tablespoon Chopped Coriander / Basil Leaves - for garnish
Method
For The Sauce

Heat olive oil in a pan. Saute chopped onion, minced garlic until translucent. Add roasted tomato sauce, salt, red pepper flakes and cook until the sauce thickens.
Prepare The Eggplants

Trim off the ends of the eggplants. Slice them lengthwise into ¼ inch slices. Salt the eggplant slices generously and place them in a colander. Set aside for 20 minutes to draw moisture out of the eggplant.
Then rinse off the slices in water and pat them dry using paper towels.

Brush the slices with olive oil on both sides. Heat a griddle and roast the eggplants for about 5 minutes per side until browned. 

Set aside and allow to cool.

For The Stuffing
In a bowl, combine thick basil pesto, greek yogurt and feta cheese. Mix well and season to taste.

Place the pesto mixture on the broader side of an eggplant slice (about a teaspoon of the filling), gently roll it away from you and place it in the baking try with seam side facing down.

Continue with the remaining eggplant slices.
Preheat oven to 180°C.
To Assemble

Spread the sauce on the bottom of a baking dish. 

Arrange all the rolled eggplants.

Again spread a layer of tomato sauce.

Sprinkle with pizza cheese on top and basil leaves. Cover with foil, and bake for 20 minutes. Remove foil and bake another 10 minutes or until the sauce is bubbly and cheese is golden brown. 

Remove from the oven.

Garnish with chopped cilantro and serve.
The combination of flavors and textures is fantastic. The filling offers a bright, creamy contrast to the silky eggplant, and the pesto adds delicious taste.  Enjoy! 
My Notes
Instead of greek yogurt you can use extra-firm tofu or paneer/cottage cheese.

Labels: Eggplant, Brinjal, Vegetarian, Cheese, Keto, Low Carb, Baked, Feta Cheese, Pesto Sauce, Holiday Side Dish, American, International Cuisine

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Friday Holiday Side Dish Recipes

 

• Homemade Green Bean Casserole by Hezzi-D's Recipe Box
• Baked Pumpkin Rice Casserole by A Day in the Life on the Farm
• Sweet Potato and Leek Gratin by Karen's Kitchen Stories
• Smashed Sweet Potatoes and Apples by Jolene's Recipe Journal
• Keto Vegetarian Eggplant Rollatini by Sneha's Recipe
• Pear Compote by Art of Natural Living
• Creamy Baked Orzo by A Kitchen Hoor's Adventures
• Cheese Stuffed Garlic Rolls by Magical Ingredients

Brinjal And Tomato Chutney#SundayFunday

My hubby does not enjoy eating brinjal, made this pickle and its was relished. He did not know this chutney was of brinjal.

Ingredients
1 Long Eggplant - sliced
2 Red Dry chillies
1 Small Onion - chopped finely
1 Tomato - chopped finely
2 Cloves Garlic - chopped finely
1 Tablespoon Oil + 1 teaspoon
1/4 Teaspoon Mustard seeds
1/2 Teaspoon Urad dal
A Spring Curry leaves
1 Button Red Chilly
Salt to taste
Method

Heat pan with a tablespoon of oil. Add red chillies fry them till crispy .. take it out and keep it aside. In the same pan add garlic and fry till they are slight brown in color. Add onion and fry till they are transparent. Add tomato and fry till they are mushy. Remove and keep aside

Drain the water from eggplant and add them to the pan. Fry till they are cooked. Switch it off and let it cool down.

Grind the chillies first. Then add rest of mixture and grind to smooth paste adding just a teaspoon of water add salt and blend again. Transfer it serving dish

Heat the pan add a teaspoon of oil. When oil is hot add mustard seeds and let it pop. Add urad dal and curry leaves and red chilly. Fry till brown in color. Pour it over the chutney. 

Serve this dosa or dal rice .. it taste yummy.

Labels: Chutneys & Dips, Brinjal, Tomato, Eggplant, Aubergine, Baigan, Indian, Condiments, Sunday Funday 

• Cook with Renu: Air Fryer Eggplant Pizza (Aubergine or Brinjal Pizza)
• Sneha's Recipe: Brinjal and Tomato Chutney
• Mayuri's Jikoni: Dahi Baingan
• Karen's Kitchen Stories: Eggplant Gratin
• Food Lust People Love: Griddled Eggplant Salad
• Culinary Cam: Grilled Eggplant, Tomatoes, and Burrata Platter
• A Day in the Life on the Farm: Melitzanosalata (Greek Eggplant Dip)
• Palatable Pastime: Szechuan Eggplant  

Tepsi Baytinjan#EattheWorld

Tepsi Baytinjan, a very popular Iraqi casserole dish, usually served with rice. The main ingredient of the dish is aubergine/brinjal/eggplant (baytinjan translated means aubergine/brinjal/eggplant). Similar to moussaka, the dish consists of layers of vegetables and meat, covered in a sauce and baked.
Join us in Eat the World..as we celebrate Christmas - Secret Santa party, wherein we are asked to make a recipe of that blog of any recipe post with #EattheWorld. 

I am given Wendy of A Day in the Life on the Farm and I have chosen Tepsi Baytinjan. 

Check the above link for the original recipe.  I have made just two minor changes in the recipe- added curry powder to the meatballs and other is that I rolled the meatballs in the eggplant slice. I took a small size dish -6" square dish it was small for the quantity, while baking the sauce spilled over so take a 7" dish for baking for this much quantity. You can used lamb or mutton mince to make this dish.

Serves 3 - 4
Ingredients
1 Medium Eggplant- sliced into thin slices
1 Medium Onion - sliced
2 Medium Tomatoes - sliced
3 + 3 Cloves Garlic - minced
250 Grams Beef mince
1/2 Teaspoon Curry Powder
1 Medium Potato - sliced into roundles
Olive oil as required
Salt & Black pepper - to taste
250 Ml Tomato Sauce 
Method

Grease a 7 inch deep baking dish and set aside. 

Heat about 2 Tablespoons of olive oil in a skillet over med high heat. Season the eggplant with salt and pepper. Brown on both sides in the skillet.
Season the potato slices with salt and pepper and brown in the same skillet on each side until golden but not necessarily cooked through.
Place the onion into the skillet and cook until softened and browned. Layer over the potatoes. Layer the tomato slices over the top.
Mix the remaining garlic, curry powder, salt and pepper into the minced beef. Form into meatballs 1-2" oval shaped. Add more oil to the same skillet and brown the meatballs all over.

Lay a eggplant slice and place a meatball in it. 

Roll it until the meatball is covered.

Combine half of the garlic with the tomato sauce and pour over the casserole.

Pour the sauce over it and garnish with parsley.

Baked it in a preheated at 180°C, for about 35-45 minutes.

Serve over steamed rice.

Labels: Casserole, Meatball, Eggplant, Potato, Baked, Eat the World, Iraq, International Cuisine 


Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.  This month it's secret Santa wherein we can choose any dish by the blog assigned to us.

Check out all the wonderful recipe exchanges as we celebrate the Holidays. Everybody picked a fellow Eat the World member in secret and was asked to make a recipe from any past ETW posts. Share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Ottolenghi’s Burnt Eggplant Salad 

Evelyne at Cultureatz: Gromperekichelcher: Potato Fritters from Luxembourg 

Sneha’s Recipe: Baytinjan 

A Day in the Life on the Farm: Hadgi Badah iraqi cardamom cookies 

Culinary Adventures with Cam: Iraqi Lamb Stew

Vangi Bath/Eggplant (Brinjal) Rice#Foodieextravaganza

This is a combo dish, using rice and vangi which is eggplant in Karnataka, a complete vegan, gluten free meal. Have this with any raita and enjoy this unique, awesome rice dish originating South India - Karnataka.
Ingredients
2 Cups Rice
1 Big Long Eggplant/Brinjal – cut into big pieces
1" Cinnamon stick
1 Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
A Sprig Curry Leaves s
2 Tablespoons Chopped Coriander leaves
Salt to taste
½ Cup Oil
2½ Tablespoons Homemade Vangi Bath Masala 

Method

Cook the rice and spread in a wide bowl. Each grain of the cooked rice must be separate but soft.

Add ¾ of the prepared powder and salt to the cooled rice. Mix Well gently.

Heat the oil in a pan, add the mustard seeds, cumin seeds, cinnamon, cashews and curry leaves. Lower the flame and add chopped brinjal pieces, little salt and mix it well and close the lid. Keep stirring gently every few minutes and cook well without adding any water. Once the brinjal is cooked well add the remaining powder and stir well. Finally add the rice and cook for couple of minutes and add the chopped coriander leaves. 

Serve with fresh curd and enjoy. 

My Notes

Use any type of black or purple variety of eggplant/brinjal you wish. 
Adjust the vangi bath masala according to your taste and spicyness required.

Labels: Foodie Extravaganza Party, Vegan, Gluten free, South Indian, Karnataka, Eggplant ,Brinjal, Rice, Main course, Healthy, No Onion No Garlic, Vrat

For Foodie Exgravaganza Party our Host is Camilla of Culinary Adventures with Camilla   and the theme is Rice.
Check here the various rice dishes prepared this month.   

Arroz Rojo (Mexican Red Rice) by Palatable Pastime
Beetroot Pulao by Magical Ingredients
Bulgogi Kimbap with Seasoned Rice by Culinary Adventures with Camilla
Curry Doria (Japanese Curry Rice Gratin) by Tara’s Multicultural Table
Kimchi Fried Rice by Karen’s Kitchen Stories
Rice Pudding by A Day in the Life on the Farm
Southwest Rice Salad by Our Good Life
Vangi Bath/Eggplant (Brinjal) Rice by Sneha’s Recipe

Fried Eggplant Curry#Improv

This is side dish, has a thick saucy gravy and it's tangy and delicious. Try it, you too will love it. 

Serves 2
Ingredients
1 Medium Eggplant/Brinjal
1 Medium Onion - finely chopped
4 Cloves Garlic
2 Medium Tomato - chopped
1 Cup Hung curd
1 + 1/2 Teaspoon Salt
1 Teaspoon Kacha Masala
1/2 Teaspoon Chilly Flakes
1 Teaspoon Sugar
2 Tablespoon Oil 
Oil as required for frying the eggplant/brinjal slices
1 Tablespoon Coriander leaves - finely chopped

Method

Slice the brinjal in roundels and then in four parts. Rub a teaspoon of salt on both sides of the eggplant pieces, keep it in a strainer for an hour atleast. After an hour wash the brinjal pieces well and pat them dry.

Whisk the hung curd and chilly flakes till smooth. Keep aside.
Fry the brinjal slices in little oil, till brown on both sides. Keep them aside. 
Blend the tomatoes and garlic to a smooth puree. Keep aside. 
In a deep pan / kadai heat oil, add onion and saute till brown. Add the coriander leaves, blended tomato puree, salt  and Kacha Masala , and fry till oil separates.  Add sugar, a cup of water , take  the pan aside and add half of the whisked hung curd, mix well.  Place the pan again on low flame, stirring continuously till it comes to a boil, cover and let it cook again till oil separates.   Arrange the brinjal slices in the gravy, cover and cook or a minute for two only.

Serve hot with the remaining hung curd and enjoy with roti, phulkas or parathas.

Labels: Brinjal, Eggplant, Side Dish, Vegetables, Kacha Masala, Improve Cooking Challenge, Main course, Serves Two

Improv Cooking Challenge: August 2021

Eggplant and Tomatoes

Classic Moussaka from Palatable Pastime
Fried Eggplant Curry from Sneha's Recipe
Catalan Escalivada from Culinary Adventures with Cam
Mirza Ghasemi - Vegan Version by Magical Ingredients
Eggplant and Tomato Tian byA Day in the Life on the Farm
Eggplant Prosciutto Caprese Panini from Cookaholic Wife

Lis'an El Qa'thi / Iraqi Stuffed Eggplant

This month’s challenge with the MENA cooking club, the recipes chosen are from Iraq. One of them is Lis'an El Qa'thi  when means stuffed eggplant with meat filling. Its is a yummy and delicious dish. Quick to make and really different way to present the humble Baingan ( what we Indian's call eggplant).  It's a classic party dish.  We really loved it.

Serve 2
Ingredients 

1 large Eggplants
1 Medium Onion - finely chopped
250 Grams Chicken Mince
1 Tablespoon Tomato paste
1/2 Teaspoon Baharat Masala - Homemade
1/2 Teaspoon Chilly powder
1/4 Teaspoon Turmeric powder
2 Tablespoons Coriander Leaves - finely chopped
Salt to taste
Oil as required
For Garnishing
1 Tomato - de seeded and cut in strips

1 Green Capsicum - cut in strips

Method

Cut the eggplants length ways and make  diamond cuts lightly (do not go too deep) as shown in the pic. 

Brush it oil and rub  a pinch of salt.

Pour a two tablespoons of oil into a frying pan to coat bottom generously. Heat over medium heat and fry eggplants, cut side down, for 8 to 10 minutes (ensuring they don’t blacken). Turn and fry the skin side another 5 to 6 minutes. Drain on paper towels and keep aside to cool lightly.

In a another pan heat two tablespoons oil and fry onions until they are translucent. Add mince and cook, stirring till it turns pink to white. Add tomatoes paste, turmeric, chilly powder, Baharat masala and salt to taste. Stir and let the chicken mince cook till done and all the  moisture is evaporated. Add the coriander leaves and mix well. Keep aside to cool

Now preheat oven to 180 degrees C.

Oil an ovenproof dish. 

Use the back of a spoon to press the eggplant flesh in order to create a cavity in the center of each half.

Fill the eggplant halves with an equal amount of the chicken mixture, piling it up so all the stuffing is used and patting it down gently. 

Garnish each eggplant with tomato and the capsicum strips. Arrange eggplant halves in the ovenproof dish. Sprinkle a little cold water over each eggplant half.

Bake in preheated oven for 15 to 20 minutes or until the eggplant is slightly blackened around the edges and the mince has browned. Serve at once.

Homemade Baharat Masala  recipe to  be posted soon.

Labels : Eggplant, Baked, Chicken, Iraqi, Continental Cuisine, Middle Eastern, Mena Cooking Club