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Italian-style eggplant roll-ups with turkey & rice
Italian-style eggplant roll-ups with turkey & rice
707kcal Per person
35g Protein
81g Carbs
27g Fat
13g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ¼ red onion
- 1 clove garlic (5 g)
- 1 eggplant
- 2 sun-dried tomatoes
- 1 ½ tablespoon olive oil (23 ml)
- 2 teaspoons tomato paste (13 g)
- 1 teaspoon balsamic vinegar (5 ml)
- 7 ounces diced tomatoes (196 g)
- 3 ounces 99% lean ground turkey breast (84 g)
- 2 teaspoons Italian seasoning (4 g)
- 1 handful spinach (25 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Cook the rice according to the package instructions, then drain and set aside.
- Finely chop the red onion and garlic clove. Cut the eggplant lengthwise into thin slices and finely chop the sun-dried tomatoes.
- Brush the eggplant slices with ⅓ of the oil and some salt and pepper and grill them on both sides in a grill pan until the slices are cooked and nicely browned. Place them on a rack to cool slightly.
- For the tomato sauce, heat ⅓ of the oil in a pan. Sauté the onion and half of the garlic for 2 minutes. Stir in the tomato paste and balsamic vinegar and cook briefly. Add the diced tomatoes and let the sauce simmer until thickened.
- In another pan, heat the remaining oil and cook the ground turkey with the rest of the garlic and Italian herbs for 4 minutes until done. Add the sun-dried tomatoes, rice and spinach to the pan and cook over high heat for another 2 minutes.
- Pour the tomato sauce into a baking dish. Place a tablespoon of the rice mixture at the end of each eggplant slice and roll it up. Repeat with the remaining eggplant slices and place them in the tomato sauce.
- Bake in the oven for 10 minutes until everything is heated through. Serve directly from the baking dish or plated.
Requisites:
- Baking dish
Tip van FitChef
Garnish the eggplant rolls with fresh basil.
