Reminiscent of Lasagna rolls, thin eggplant slices are filled with an olive and green onion turkey mince, then baked until bubbly and tender with marinara.
Cook Time 45 min
- 1 large eggplant (or 1 lb of large zucchinis)
- Himalayan salt
- 1 lb ground turkey
- 1/2 tsp Himalayan salt
- 1 Tb basil, dried
- 1 egg (optional)
- 1/4 cup Kalamata olives, sliced
- 1/4 cup green onions
- 1 pinch cayenne pepper -or- black pepper to taste (for AIP, omit)
- 1 Tb olive oil, plus more for drizzling
- 1 24 oz jar marinara,
- 1 sweet bell pepper
- Slice the eggplant thinly, so that it will roll up easily. Use a sharp, high-quality chef’s knife or a mandolin with a good guard.
- In a medium mixing bowl, lay down a paper towel and sprinkle a little bit of salt. Then lay down a few slices of eggplant, and salt the tops of those as well. Lay down another paper towel and repeat the process until you have used all of the eggplant slices.
- Finish with another paper towel on top and set aside for about an hour to allow moisture and bitterness to be drawn out of the eggplant.
- Meanwhile, make the MEAT MIXTURE in a separate bowl by mixing it all together. Use a meat chopper or wooden spoon in a twisting motion if you want to keep your hands clean.
- Grease the 9 x 13 baking dish with 1 Tb olive oil.
- Remove towels from eggplant, and shake off any excess salt.
- Heat oven to 375 F. (You can do this next step directly in the dish, or do it separately on your preferred work surface)
- Lay down a slice of eggplant, and spread about 1/4 cup or so of meat mixture evenly fairly across the surface. I like to use a 1/4 cup ice cream scoop to keep my hands from getting raw turkey all over them. Roll it up using gentle pressure so that it holds together, but not so hard that the eggplant may snap.
- Lay the roll seam-side down, and repeat with the remaining mixture and eggplant slices until you have used it all up. If you have any extra meat, you can scoop a few small meatballs along the edges of the dish and if you have extra eggplant, you can use them to line the sides of the dish. (Or freeze for another day.)
- Drizzle the tops of the rolls with a little more olive oil, then evenly pour marinara over the tops of the rolls.
- Cover tightly with foil or your preferred oven-safe wrap, then bake for 40 to 50 minutes, or until eggplant has become tender and the dish is bubbling.
- Allow cooling for about 20 minutes. Slice rolls diagonally if desired and serve standing up for an elegant presentation if you want!