Turkey Eggplant Roll Ups
Savory, hearty roll-ups with tender eggplant, flavorful turkey filling, and a rich tomato herb sauce — a lighter twist on a classic comfort dish.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 3 large Eggplants, Sliced lengthwise into 8 slices each (24 slices total)
- 1 tsp. Salt
- 1 tbsp. Olive Oil
- ½ cup Shallot, diced
- 1 cup Baby Bella Mushrooms, sliced
- 6 Garlic Cloves, minced
- 1 lb. Ground Turkey
- ½ cup Sun-Dried Tomatoes
- 2 tbsp. Fresh Parsley, chopped (divided)
- 2 tsp. Dried Oregano (divided)
- 2 tbsp. Fresh Basil, chopped (divided)
- 14.5 oz. Can Diced Tomatoes
- 15 oz. Can Tomato Sauce
- 6 oz. Can Tomato Paste
Preparation
Step 1
Sprinkle eggplants with salt and let sit for 15 minutes to release moisture. Pat dry.
Step 2
Heat olive oil in a skillet over medium heat.
Step 3
Add shallot, mushrooms, and garlic. Sauté until softened, about 5 minutes.
Step 4
Stir in ground turkey and cook until browned.
Step 5
Add sun-dried tomatoes, 1 tbsp. parsley, 1 tsp. oregano, and 1 tbsp. basil. Cook for another 2–3 minutes.
Step 6
In a saucepan, combine diced tomatoes, tomato sauce, tomato paste, remaining parsley, oregano, and basil. Simmer for 10 minutes to blend flavors.
Step 7
Place a spoonful of turkey mixture onto each eggplant slice. Roll tightly and arrange seam side down in a baking dish.
Step 8
Pour the tomato sauce evenly over the roll ups. Cover with foil and bake at 375°F (190°C) for 25–30 minutes, until eggplant is tender.
Step 9
Remove from oven, let cool slightly, and serve warm.
