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.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants lengthwise into thin slices (approximately 1/4 inch thick). Discard the ends.

Step 3

Brush both sides of the eggplant slices with 2 tablespoons of olive oil and sprinkle with a pinch of salt.

Step 4

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.

Step 5

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.

Step 6

Using a fork or your hands, shred the cooked chicken into small pieces.

Step 7

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.

Step 8

Spread about 1/2 cup of the crushed tomatoes evenly on the bottom of a baking dish.

Step 9

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.

Step 10

Pour the rest of the crushed tomatoes over the eggplant rolls. Sprinkle with dried oregano and top with shredded mozzarella cheese.

Step 11

Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 13

Garnish with additional fresh basil, if desired, and serve warm.

Nutrition Facts

Serving size	(2397.1g)

Amount per serving	% Daily Value*
Calories	2283.7

Total Fat 127.0g	0%
Saturated Fat 50.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 794.1mg	0%
Sodium 4423.6mg	0%
Total Carbohydrate 104.6g	0%
Dietary Fiber 38.0g	0%
Total Sugars 52.0g
Protein 197.8g	0%

Vitamin D 71.2IU	0%
Calcium 2569.7mg	0%
Iron 14.1mg	0%
Potassium 4745.9mg	0%

*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.

Source of Calories

Fat: 48.6%

Protein: 33.6%

Carbs: 17.8%