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🍽️ Low-Carb Eggplant Rolls with Quick Tomato Sauce

410 kcal · 30 min · 4 servings

Ingredients

• Eggplants 2 pcs
• Salt pinch
• Kalamata olives pitted 50 g
• Garlic cloves 2 pcs
• Ground beef 500 g
• Pepper, black ground pinch
• Oregano, dried 1 tsp
• Olive oil 4 tbsp
• Basil, fresh 1 bunch
• Tomatoes, chopped 400 g
• Sugar 1 tbsp
• Balsamic vinegar, light 2 tbsp

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Slice the eggplants lengthwise into thin slices.
3. 3. Place the eggplant slices on kitchen paper.
4. 4. Lightly salt the slices.
5. 5. Let the eggplants rest for about 15 minutes to release water.
6. 6. Then dry the eggplant slices with kitchen paper.
7. 7. Chop the olives roughly.
8. 8. Peel the garlic.
9. 9. Finely chop the garlic.
10. 10. Put the minced meat into a bowl.
11. 11. Add salt, pepper, the chopped olives, the chopped garlic, and oregano.
12. 12. Mix the ingredients well together.
13. 13. Heat about 2 tablespoons of olive oil.
14. 14. Brush each eggplant slice on both sides with the oil.
15. 15. Top a slice with a layer of the seasoned minced meat mixture.
16. 16. Place a basil leaf on top.
17. 17. Roll up the eggplant.
18. 18. Secure the roll with a toothpick.
19. 19. Repeat this with the remaining slices.
20. 20. Heat 2 tablespoons of olive oil in a pan over medium to high heat.
21. 21. Fry the eggplant rolls all around for about 5 to 7 minutes.
22. 22. Make sure the eggplant does not become too dark.
23. 23. Reduce the heat if necessary.
24. 24. Put the chopped tomatoes into another pan.
25. 25. Add sugar, vinegar, a handful of basil leaves, salt, and pepper.
26. 26. Bring the sauce to a boil.
27. 27. Add the eggplant rolls to the tomato sauce.
28. 28. Let the rolls simmer in the sauce for about 5 minutes.
29. 29. Distribute the eggplant rolls and sauce onto plates.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 410
• Protein: 33 g · Fett/Fat: 28 g · Carbs: 12 g