Chicken and Eggplant Aubergine Rolls
Delight your taste buds with these irresistible Chicken and Eggplant Aubergine Rolls, a low-carb twist on classic comfort food! Thinly grilled slices of eggplant are wrapped around a creamy, herb-infused chicken and ricotta filling, then baked to perfection under a blanket of rich crushed tomatoes, fragrant oregano, and gooey melted mozzarella. Perfect as a hearty dinner or an impressive dish for entertaining, this gluten-free recipe balances light, fresh flavors with indulgent textures. With just 30 minutes of prep time, it’s an easy yet elegant dish bursting with Mediterranean-inspired goodness. Serve it warm, garnished with fresh basil, for an unforgettable meal.
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Recipe Information
Ingredients
- 2 large Eggplants (aubergines)
- 3 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breast
- 2 cloves Garlic cloves, minced
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Mozzarella cheese, shredded
- 1 large Egg
- 0.25 cup Fresh basil leaves, chopped
- 2 cups Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants lengthwise into thin slices (approximately 1/4 inch thick). Discard the ends.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and sprinkle with a pinch of salt.
Heat a grill pan (or large skillet) over medium-high heat. Grill the eggplant slices in batches for 2-3 minutes per side, until softened and lightly charred. Set aside to cool.
Season the chicken breasts with a pinch of salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for 4-5 minutes per side, or until fully cooked through. Remove from heat and let cool slightly.
Using a fork or your hands, shred the cooked chicken into small pieces.
In a large mixing bowl, combine the shredded chicken, ricotta cheese, Parmesan cheese, egg, minced garlic, fresh basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until fully incorporated.
Spread about 1/2 cup of the crushed tomatoes evenly on the bottom of a baking dish.
Take one grilled eggplant slice and spoon approximately 2 tablespoons of the chicken mixture onto one end. Roll the eggplant slice tightly around the filling to form a roll. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining eggplant slices and filling.
Pour the rest of the crushed tomatoes over the eggplant rolls. Sprinkle with dried oregano and top with shredded mozzarella cheese.
Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with additional fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 52.0 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2570 mg | 198% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4746 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
