Cheesy Turkey Eggplant Rolls
- Preparing Time: 30 minutes
- Total Time: 3 hours
- Served Person: 8
- 1 onion, diced
- salt to season
- 1 large eggplant (mine weighed 500g each)
- garlic oil cooking spray
- 250 g | 9oz lean ground turkey mince
- 1 tablespoon chopped fresh basil leaves
- 1/2 tablespoon vegetable stock powder ( i love vegeta but any stock powder will do)
- 1 tablespoon garlic seasoning/powder
- 500 g jar of your favourite pasta sauce (or crushed tomatoes
- 1/2 cup low fat grated mozzarella cheese divided
- Carbohydrate 0.00122976562396042 g
- Cholesterol 0 mg
- Fat 0.000296999999748931 g
- Fiber 0.00074250001043644 g
- Protein 0.00146179687376427 g
- Saturated Fat 1.90265624839159E-05 g
- Serving Size 1 1 cannelloni roll (31g)
- Sodium 0.00185624999843082 mg
- Sugar 0.000487265613523977 g
- Trans Fat 5.66156249521399E-05 g
- Calories 0 calories
Preheat oven to grill/broil settings on heat 200C | 390F.Grease a small baking dish with oil spray.Cut eggplant lengthways into 8 1cm thick slices.Heat a non-stick grill pan over medium-high heat and spray with garlic olive oil. Panfry eggplant slices for 2 - 3 minutes on each side or until golden brown and soft.When all slices are cooked, set aside.In the same pan, fry onions and turkey until cooked through. Add basil, stock powder, seasoning and salt.Pour half the pasta sauce (or crushed tomatoes) into prepared dish. Place 2 heaping tablespoons of turkey filling onto each eggplant slice and 1 tablespoon of cheese. Roll up and place seam side down into dish. Top with remaining pasta sauce/tomatoes and sprinkle with remaining cheese. Bake for 10 - 20 minutes or until cheese is melty and golden
