Serves 6
Gluten Free, Meal Prep Friendly, High Protein
What you need
- 2 large aubergine
- sea salt
- 2 tbsp. olive oil
- 1 yellow onion, diced
- 1 red pepper, diced
- 3.5 oz. (100g) mushrooms, diced
- 1 lb. (450g) minced turkey
- black pepper
- 8.8 oz. (250g) ricotta cheese
- 1.8 oz. (50g) shredded Parmesan cheese
- 3 cloves garlic, minced
- 4 tbsp. fresh basil, chopped
- 1.4 lbs. (650g) marinara sauce, divided
- 3.5 oz. (100g) mozzarella cheese, shredded
What you need to do
Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
Slice the aubergines lengthwise into ¼“ (1cm) thick slices. Generously salt both sides of the aubergine and set it aside to sweat for 10 minutes, then pat dry with kitchen paper.
Place the aubergine onto the baking tray and bake in the hot oven for 10 minutes then set it aside to cool completely.
Heat the olive oil in a pan over medium high heat. Add the vegetables and cook for 4-5 minutes to soften. Now add the minced turkey, season with salt and pepper and continue to sauté until the turkey is cooked through. Drain off any excess liquid from the meat and set aside to cool.
In a bowl, stir together the ricotta, Parmesan cheese, garlic and basil; then season with salt and pepper. Add the meat and vegetable mixture to the ricotta mixture and stir until well combined.
Spread 1 cup of the marinara sauce across the base of a 9×13” (23x28cm) casserole dish.
Now assemble the aubergine rolls by placing ¼ cup of the meat mixture in the widest part of the aubergine (adjust based on aubergine size). Starting from the wide end, roll the aubergine up tightly and place the roll seam side down in the casserole dish. Continue this process with the remaining aubergine slices and meat mixture.
Top the aubergine with the remaining marinara sauce and sprinkle over the mozzarella cheese.
Cover the casserole with a lid or foil and place in the hot oven to bake for 30 minutes. Take off the lid/foil, return the casserole to the oven and bake for a further 10 minutes.
Remove the dish from the oven and set aside to cool for 10 minutes before serving with your favourite veggies.
| Prep | Cook | Rest | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 30 mins | 50 mins | 10 mins | 412 | 24 | 22 | 27 | 8 |