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Eggplant Roll-Ups

August 17, 2017

 

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. 

 

Ingredients

  • 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

  • Salt

  • Pepper

  • Optional: 1 cup of diced mushrooms

 

Directions

  • 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. 

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