This is taking us way back to August but if you will recall, I conquered a Spaghetti Squash and made my very own pasta sauce in the process. It was quite the challenge but I was victorious. Well, I decided to be adventurous again and brought an eggplant home after a recent trip to Whole Foods. Don’t ask me why I bought it because I’m not completely sure myself. All I know is that once I brought it home, I kept postponing cooking it because I didn’t know what the heck to do with an eggplant that didn’t involve breadcrumbs.
Realizing I couldn’t wait another day or else risk it completely rotting out, I decided to start looking for Paleo recipes online. I didn’t find any Paleo recipes I liked but I did find a Rachael Ray recipe that I adapted to make Paleo. It turned out really good!
Unfortunately, I didn’t have any ingredients for tomato or pasta sauce but I would highly recommend adding a tomato sauce to this dish. I will definitely do that next time. I experimenting with Tahini sauce but did NOT like how it turned out. Below is my recipe and a link to my pasta sauce. Enjoy!
Paleo Eggplant Roll-ups
Ingredients:
- 1 Eggplant, sliced longwise
- 1.5 C baby bella mushrooms (finely chopped)
- 1/4 C onion (finely chopped)
- 4 eggs
- 1 C almond meal
- 1 C almond flour (or finely ground meal)
- Coconut oil for frying
- 1 T coconut oil
- 1 t Garlic salt
- Garlic
- Salt and pepper to taste
Directions:
- Saute the onions and mushrooms in 1 T coconut oil over medium heat until onions are translucent. Add garlic salt as they are sauteing.
- While the mushrooms and onions are cooking, preheat the oven to 350.
- Add coconut oil to a large frying pan over medium-high heat. This is what you’ll fry the eggplant in. I’m not sure exactly how much coconut oil I used but just use the same amount as regular oil.
- Combine the dry ingredients and a salt and pepper to taste in a Pyrex or baking dish.
- Crack the eggs and put them in a medium sized bowl next to the dry mixture.
- Begin dipping the eggplant slices and breading them carefully. Press the dry mixture onto the eggplant to make it stick and then set the breaded slices aside.
- Next, begin frying the eggplant and as each piece is done, carefully lay them out in another Pyrex baking dish or cookie sheet.
- Once you’ve fried your eggplant, spread each piece lightly with the mushroom/onion mixture (you don’t need a lot) and carefully roll the eggplant.
- Finally, place the rolled eggplant into the oven for 10 minutes.
- Add sauce and feast!
- Here’s my recipe for pasta sauce. I suggest adding this to the eggplant after baking 😉
~ Kate