Man oh man... I started Whole30 recently and it was definitely a challenge at the beginning. I was all of a sudden no longer creative with my meals. For the first week I was eating the same thing until I got a hang of the "rules", and I was all of a sudden day-dreaming about items on the no list. To get back into the groove of fun meals, I turned to the ever reliable Pinterest. Pinterest seriously saved the day for me.
Before I jump into the recipe I am going to get on my soap box about how important it is to focus on your health and diet. There is a long list of health issues in my family and I have put a strong focus on my health just to make sure I won't be affected later in life. Whole30 was subtly suggested to me by cousin over the last few years and even more so this last year when I was having constant migraines. I finally decided on my own to give it a go because I didn't want to become a prisoner to the medication subscribed.
So I started Whole30 and my migraines lessened and now I am only having a mild headaches, and the mild headaches are probably due to my crazy schedule to finish grad school. In addition to my migraines going away I have noticed other health improvements, and since this is a food post I won't go into every detail, I will share that for another time.
Eggplant Roll-Ups came to me from Pinterest, I was craving eggplant and decided to just search for any recipe containing the vegetable. I found a lot of things that would not be Whole30 Compliant, and I didn't know how to keep some of the recipes integrity without fully changing it, but then I found a post with Eggplant Roll-Ups. Unfortunately I did not save the one I found, but I decided to make up my own with the pasta sauce that I usually make for my zoodles.
1 large Eggplant-Sliced evenly to your desired thickness
1 lb Ground Turkey
1 Tbsp Fresh Basil
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 can of crushed tomatoes (drained)- Whole30 Compliant
1/2 Jar (12 oz) of desired tomato sauce- Whole30 Compliant or homemade sauce
Optional: 1 cup of diced mushrooms
Preheat oven to 350 degrees
Mix ground turkey with spices in a bowl
Brown ground turkey in a large skillet over medium heat
Once browned, add in the jar of sauce or homemade sauce in addition to the can of crush tomatoes
Let simmer on the stove on low heat for about 10 minutes
Take a slice of eggplant and put sauce on a quarter of the eggplant, leaving enough room to roll the eggplant
I used a glass 9x13 baking dish, I rolled the eggplant in the dish and place it against the wall of the dish in a manner that it wouldn't unroll itself
I worked with dish being horizontal as shown in the picture where there were multiple columns
Continue this process until the baking dish is full and the eggplant rolls will not shift
Then place in the oven for 25-30 minutes or until the eggplant is browned.
I was able to reheat this dish at work, and it still tasted great. The eggplant has held up wonderfully for me as well. I have mainly paired it with salad. I also stored it in smaller glass containers in my fridge since this was part of my meal prep for work. I have another eggplant and I am tempted to make this again or try something else out.
Hopefully y'all enjoy this dish as much as I have, it definitely satisfied my Italian craving this week. My next adventure is coming up with something to satisfy my Mexican craving next.