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

Pesto Pasta Muffins#SundayFunday

Had 2 cups of leftover pesto pasta, made muffins for breakfast the next morning, These are delicious and easy to bake for breakfast and a perfect way to use leftover pasta.

Makes 8 Muffins
Ingredients
2 Cups Leftover Pesto Pasta
2 Eggs
1 Cheese Slice - cut into tiny pieces
1/3 Cup Grated Mozzarella Cheese
Method 

In a bowl beat the eggs lightly, mix rest of the ingredients with a spoon. Pour into slicion molds and bake at 180°C in a preheated oven for 18 - 20 minutes. 

Serve with tomato ketchup. Enjoy!! 
Labels: Mozzarella Cheese,Sunday Funday, Pasta, Pesto Sauce, Muffins, Baked, Breakfast, Sunday Funday

For Sunday Funday we are sharing Muffin Recipes.

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures

Sunday Funday

Muffins

• Blueberry Muffins by Amy's Cooking Adventures
• Blueberry Muffins, Eggfree by Mayuri's Jikoni
• Parmesan Herb Muffins by A Day in the Life on the Farm
• Pesto Pasta Muffins by Sneha's Recipe

Asparagus Pesto#SundayFunday

Green, hearty, healthy, Asparagus Pesto, this recipe is a winner. Spread it on pizzas or sandwiches, use it in pastas or salads. It’s amazing and delicious in every way.

Ingredients
200 Grams Asparagus -  cut into 1″ pieces
1 Bunch Fresh Basil Leaves
2 Tablespoons Pinenuts
1 Jalapeno Pepper
4 Cloves Garlic
½ Cup Olive Oil
Salt & Pepper to taste
1 Tablespoon Parmesan Cheese

Method 

Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving couple spoons of the cooking liquid, and let the asparagus cool slightly.
Put all the ingredients in a food processor and blitz together till it’s nearly smooth.

You can refrigerate it or freeze it for future use. 

Labels: Asparagus, Pesto Sauce, International Cuisine, Healthy, Sunday Funday, Keto

You can check the other Asparagus recipes 

• Asparagus and Herbed Ricotta Tart from A Day in the Life on the Farm
• Roasted Asparagus with Tangerine Gastrique from Palatable Pastime
• Asparagus Pesto from Sneha’s Recipe
• Quick Pickled Asparagus from Culinary Cam
• Asparagus with Lemon, Mint, and Red Peppers from Karen’s Kitchen Stories
• Asparagus Soup from Amy's Cooking Adventures
• Prosciutto-wrapped Asparagus with Garlicky Baked Brie from Food Lust People Love

Farfalle Pasta With Pesto Alfredo Sauce#Improv

Can I tell you how I am so happy that my plants are thriving, I have many herbed plants in balcony garden, basil, tomato, oregano, thyme, celery, mint, peppermint, kafir, lemongrass, curry leaves, betel leaf, colocasio / taro, ginger, wild garlic, turmeric, bitter gourd and many others. My baisl plant it thriving , so much that it has started to flower. So I trimmed it and made again this Pesto, all the flowers I have made basil flower oil. I made more than a cup of pesto.

Today I, made this wonderful flourless Farfalle Pasta Alfredo Pesto Sauce, its was so delicious, finger licking.

Serves 2
Ingredients
2 Cups Farfalle Pasta
2 Tablespoons Salted Butter
¾ Cup Milk
¾ Cup Fresh Cream
2 Cubes Cheddar Cheese
¾ Cup Basil Pesto With Almonds & Walnuts
1 Green Chilly Paste
2 Large Tomatoes - seeded and diced

Method
Cook the pasta until al dente and drain.

While the pasta cooks, in a large pan add the butter, cream and milk, green chilly paste and pesto , mix this well. Cook this over medium low heat till it comes to a rolling boil, stirring continuously, now grate one cube of cheddar cheese and add to the mix.   

When it starts to just thicken add the pasta and diced tomatoes, give it a good mix and cook till the pasta is just heated. Remove from heat and serve this hot with grated cheese. This pasta dish is saucy, tasty and super delicious.

Enjoy!!
Labels: Flourless, Pesto Sauce, Basil, Pasta, Pasta & Noodles, Homemade, Cream, Cheddar Cheese, Improv Cooking Challenge, International Cuisine, Vegetarian, Jain food

For Improv Cooking Challenge the theme this month is "Pasta & Greens".  

• Sneha’s Recipe : Farfalle Pasta With Pesto Alfredo Sauce 
• Magical Ingredients : Paneer and Spinach Stuffed Shells With Malai 
• Culinary Adventures with Camilla: Pesto Orzo with Broccoli
• A Day in the Life on the Farm: Spinach Pesto Pasta with Shrimp

Basil Pesto With Almonds & Walnuts#SundayFunday

Pesto is one of my absolute ultra-flavorful sauces. A great pesto tastes fresh, nutty, garlicky and super delicious. Today, I’m sharing my favorite a pesto recipe with almonds and walnuts. Pesto is the perfect use for your summer garden basil surplus, these leaves are from my kitchen garden.

Ingredients
1 Tablespoon Parmesan Cheese
Olive oil as required
3 Cloves Garlic -  minced
Handful of Leaves Basil
10 Toasted Almonds
5 Pieces  Toasted Walnuts
Salt & Black pepper powder to taste
Method

Grind all to a paste in a blender. Remove this into a glass jar. Add olive oil to cover if you want to retain it color in the refrigerator.

Labels: Pesto Sauce, Basil, Walnuts, Almond, Italian, International Cuisine, Sunday Funday, Gluten free 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme is Pesto Recipe. 

• Avocado Pesto Sandwich by Mayuri’s Jikoni 
• Baked Cod with Asparagus Pesto by Food Lust People Love 
• Basil Pesto With Almonds & Walnuts by Sneha's Recipe 
• Carrot Greens Pesto-Topped Roasted Salmon by Culinary Adventures with Camilla 
• Pesto Cavatappi with Meatballs by Amy’s Cooking Adventures 
• Spinach Pesto Pasta by A Day in the Life on the Farm 
• Swiss Chard and White Bean Soup with Basil Pesto by Karen’s Kitchen Stories 
• Vegan Mint Pesto by Sizzling Tastebuds

Green Chilly Basil Pesto Grilled Prawns#FishFriday

Light fresh and summery Green Chilly Basil Pesto marinated grilled prawns. Serve these for dinner or make them as quick appetizer for BBQ party or make it for dinner perfect for any summer evening while camping, so easy and delicious!

I have already posted a recipe of Green Chilly Pesto Fried Fish but this pesto recipe is different, actually both are delicious except that this one has cheese and roasted garlic  that takes it to another level. 

Ingredients 
1 Cup Red,Green,Yellow & Orange Bell Peppers- cubed 
1 Medium Onion - cut into cubes
Skewers as required 
For Green Chilly Basil Pesto  
15 Whole Cashewnuts

3 Long Green Chillies  - chopped
1 Clove Fresh Garlic - chopped
1 Clove Roasted Garlic - chopped
A Juice of One Small Lemon
1 Tablespoons Heaped Olive Oil  or as required
A Handful of Basil Leaves
Salt To Taste

1 Tablespoon Parmesan Cheese or  to your taste

For the Prawn Marination  
300 Grams Big Cleaned & De viened Prawns
2 Tablespoons Green Chilly Basil Pesto or to your taste
1 Tablespoon Roasted Gram Powder
1 Tablespoon Hung Curd
1 Tablespoon Lemon Juice
Salt To Taste
Oil as required for basting
Method

For Green Chilly Basil Pesto 

Add all the ingredients into the blender and blend to fine paste.  Taste for salt.  Your Green Chilly Basil Pesto is ready.  This is super delicious you can use as a dip too.

For the Prawn Marination 

Whisk all the ingredients in a large bowl till smooth batter is formed. Add the prawns, onion and bell peppers. Mix well and marinate for at least 15 to 30 minutes. Thread into skewer's and grill on charcoal or in a grill pan for  10 to 12 minutes, brush oil over them as you keep changing sides after ever 4 minutes so that they do not burn.  

Enjoy hot with any flat bread or as an appetizer.

Labels : Seafood/Fish, Grilled, Prawns, Shrimps, Pesto Sauce, Green Chilly, Colored Bell Peppers, Fish Friday, Appetizer, BBQ, Camping 

Fish and Seafood Cooked Outdoors

Event for Fish Friday Foodies July 2020
is Hosted by Wendy Klik the author and brain child of the Fish Friday Group.

Cajun Boil on the Grill from Making Miracles 

Charcoal Grilled Soy Ginger Salmon by Food Lust People Love

Crawdadding with Cousins Means Jambalaya by Culinary Adventures with Camilla

Green Chilly Basil Pesto Grilled Prawns by Sneha's Recipe 

Grilled Garlic Shrimp with Yuzu Kosho by Karen's Kitchen Stories 

Grilled Mahi-Mahi with Mojo Sauce from Veggies First Then Dessert 

Grilled Mahi Mahi with Blueberry Wild Rice Pilaf by A Day in the Life on the Farm 

Grilled Shrimp Souvlaki on Pita from Palatable Pastime

Spiced Shrimp on a Stick from Sid's Sea Palm Cooking  

Veg Minestrone Soup #soupswappers

Wendy has started a new group, Soup Saturday Swappers, on every third Saturday of each month, our group will be posting soup recipes based on a theme. This month's theme is "healthy".

Since many of us make resolutions in the new year to start living a more healthy lifestyle.  I too took this theme seriously and made a healthy and nutritious  soup.  This is a comforting and delicious soup full of veggies and takes just few minutes for prepare. Try this healthy soup you will absolutely love it.

Ingredients

1.1/2 Cup Homemade Pasta Sauce - recipe follows
1/4 Cup Coloured Bell pepper - finely chopped
2 Tablespoons Carrot - finely chopped
1 Tablespoon Celery - finely chopped
1 Tablespoon Cauliflower - finely chopped
1 Tablespoon French Beans - finely chopped
5 Cups Water
1 Cup Boiled Chick Peas - Lightly mash a few of them
2 Teaspoons  Basil Pesto Sauce
Salt and Pepper powder to taste
1 Cube  Veg Soup Cube

Method

In a pot add the water, soup cube , pasta sauce, all the veggies,  chickpeas, basil pesto sauce,  salt and  pepper to taste.  Bring the ingredients in the pot to a rolling boil. Reduce the flame and let it simmer for a 4 to 5 minutes. Your soup is ready, taste for seasonings, add accordingly.   Enjoy this healthy and delicious soup in this cold weather.

Labels: Soup, Vegetarian, Pasta sauce, Basil, Pesto Sauce, Soup Swappers, Healthy, Vegetables, Minestrone Soup

Check out the link up, for more nutritious soups.

An InLinkz Link-up