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

Keto Baked Buffalo Cauliflower Steaks With Chicken

Keto Baked Buffalo Cauliflower Steaks With Chicken are grilled crispy yet tender. They are protein packed, filling and delicious. You will love these.

Ingredients

4 Cauliflower Steaks
2 Tablespoon Buffalo Sauce
2 Boneless Chicken Thighs - cut into small
Salt to taste
2 Tomatoes - thickly sliced
Grated Mozzarella Cheese - as required
Chopped Coriander Leaves - for garnishing
Method

Marinate the chicken in buffalo sauce and salt to taste. Keep aside to marinate for at least 30 minutes. 
Leaving the stalk in place, slice your cauliflower in half first then slice the halves into steaks.
Parboil the cauliflower steaks in salted water, drain and keep aside. Let it cool completely.

In a baking tray arrange the cauliflower steaks. Place a little of marinated buffalo chicken on each steak. Place a thickly sliced tomato on top. Place this in the oven at 180°C with both elements on for 12 - 15 minutes. Remove add the grated mozzarella cheese and put it back in the oven till the cheese melts for about. Remove, cool & Enjoy!!

Labels: Holiday Side Dish, Keto,Low Carb, Side Dish, Chicken, Cauliflower

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

• Sauteed Kale with Bacon by Hezzi-D's Recipe Box
• Copy Cat Texas Roadhouse Seasoned Rice by A Day in the Life on the Farm
• Keto Baked Buffalo Cauliflower Steaks With Chicken by Sneha's Recipe
• Easy Southern Fried Okra by A Kitchen Hoor's Adventures
• Pomegranate Pani Puri by Magical Ingredients

Taiwanese Pork Chops - Keto

Packed with flavors, this Asian inspired pork chops will be a tasty addition to your meal. I, adapted this recipe to make it keto friendly.

Ingredients
1 Tablespoons Dark Soy Sauce
3 Tablespoons Light Soy Sauce or Coconut Aminos
8 Large Cloves Garlic - pounded to a coarse paste
2 Teaspoons Sake or Rice Wine Vinegar
2 Tablespoons Five-Spice Powder
½ Teaspoon Red Chilly Powder
4 Skinless Pork Chops
4 Tablespoons Almond Flour or Oats Fiber Powder
1 Tablespoon Oil - for frying
Method 

Combine soy sauce, garlic, sugar, sake, 2 tablespoons water, red chilly powder and five-spice powder in a large bowl. Set aside.
Using a kitchen mallet or a rolling pin, pound pork chops until ⅛ inch thick. Score near the edges to prevent curling when fried. Marinate pork in soy sauce mixture, coverit and refrigerate it for an hour at least.
Remove each pork chop from the marination, coating each piece well with oats fiber powder. Refrigerate for another 15 minutes.

Add the chops to the pan and let them sear on both sides, turning once. This should take about 4 minutes on each side, until a golden brown crust is formed. Drain on a paper towel-lined wire rack.
Easy and delicious! Serve with cauliflower rice or keto mashed potatoes. Enjoy !!

Labels: Asian Cuisine,Pork Chops,Holiday Side Dish, Keto, Low Carb

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

• Roasted Vegetables with Bacon and Pumpkin Seeds by Hezzi-D's Recipe Box
• Squash, Apple, and Cranberry Casserole byA Day in the Life on the Farm
• Butternut Squash Gratin by Karen's Kitchen Stories
• Black Pepper and Rosemary Angel Biscuits by Jolene's Recipe Journal
• Taiwanese Pork Chops by Sneha's Recipe
• Cranberry Salsa by Art of Natural Living
• Homemade Mushroom Chestnut Stuffing by A Kitchen Hoor's Adventures
• Longhorn's Smoky Crispy Honey Butter Brussels Sprouts by Jen Around the World
• Cranberry Masal Puri by Magical Ingredients 

No Knead Focaccia

No knead Focaccia bread is absolutely easy to make and its flavored with rosemary and olive oil. A must try bread if you are looking for fuss-free, easy, no knead bread. You can also add sundried tomato and other toppings to it. A simple soft, chewy focaccia, drizzled with lots of olive oil. Simple flavors yet very satisfying.

Oven dish 8 Inch rectangle
Ingredients
200 Grams Bread flour
2 Teaspoons Sugar
¾ Teaspoon Sea Salt
1 Teaspoon Instant Yeast
140 Ml Warm Water
1 Tablespoon Olive Oil
Rosemary
Sea salt
Olive oil
Method

Prepare the dough by combining the yeast mixture, flour, salt and olive oil. See that there are no dry spots of flour. Cover and keep it to proof in the refrigerator overnight or or 18 hours.

After 18 hours of overnight refrigerated proofing.
Remove from the fridge take a 8" rectangle tray and brush the tray with a teaspoon of olive oil.

Pour one teaspoon oil over the risen dough and release the sides with a spatula and spread the dough evenly. Cover and proof the dough at room temperature for an hour or until the dough doubles in size. Drizzle 1½ tablespoons olive oil on top. Make dimples with greased fingers. Sprinkle sea salt and few sprigs of rosemary.

Bake in a preheated oven at 200°C for 20-25 minutes. 

Release it from the tray and cool it on a wire rack.

Perfectly baked focaccia.

Flavorful & chewy No Knead Focaccia is ready!

Slice & Enjoy!! 
Labels: Focaccia, Bread, International Cuisine, Overnight, Eggless, Holiday Side Dish

No Yeast Dinner Rolls by Hezzi-D's Books and Cooks

Pumpkin Miso Risotto by A Kitchen Hoor's Adventures

Easy Popovers by Jolene's Recipe Journal

Brussels Sprout Salad with Maple Dressing by Blogghetti

Cheesy Broccoli and Rice Casserole by Cheese Curd In Paradise

Butternut Squash Methi Falafel by Magical Ingredients

Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious

Stuffing Muffins by Karen's Kitchen Stories

Quick and Easy Charred String Beans by A Day in the Life on the Farm

No Knead Focaccia by Sneha's Recipe

Smoked Macaroni and Cheese by The Spiffy Cookie