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Eggplant Rolls Stuffed With Tomato, Cheese and Kale: Healthy Recipe

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🎯 Key Points
  • High in fiber and low in calories, making them a great option for weight management.
  • Packed with vitamins and minerals, such as vitamin C, potassium, and magnesium.
  • Can be easily customized with different fillings, such as ricotta cheese, spinach, or sun-dried tomatoes.
  • A delicious way to incorporate more vegetables into your diet and increase your daily intake of antioxidants.

Eggplant is a vegetable that everyone love not only for its delicious flavor, but also for its versatile nature in the kitchen. Although the other favorite way to enjoy it is roasted in the oven, you may also wanted to prepare it in a different way in a healthy and something more original recipe for dinner like eggplant rolls stuffed with tomato, cheese and kale.

This recipe is not difficult, although for it to turn out well it is advisable to have a good, large, sharp knife, or a mandoline, and a good non-stick griddle or grill. It is preferable to choose straight eggplants, with firm flesh, with few seeds inside. It looks better if we cut it thinly , although it is also more difficult to handle if we cut it too thin. It is best to try various thicknesses the first time until you master the recipe.

Eggplant Rolls Stuffed With Tomato, Cheese and Kale: Healthy Recipe.

Approximate ingredients for 2 people.

Preparation time: 30 minutes.
Difficulty: Half.

  • 1 large eggplant with firm flesh.
  • Homemade tomato sauce or thick natural crushed tomato.
  • Skimmed cream cheese (can be whipped, spreadable, crème fraîche, cottage cheese or ricotta, but better in a not very fatty variety).
  • Kale leaves , cabbage, spinach or arugula, anchovies.
  • Thin turkey breast or sautéed mushrooms, oregano, salt, black pepper,
  • A little breadcrumbs, balsamic vinegar,
  • Extra virgin olive oil.

How to make eggplant rolls stuffed with tomato, cheese and kale?

Wash and dry the eggplant well. Cut into longitudinal strips, using a good sharp knife or a mandoline , leaving a thickness of less than half a centimeter. Arrange on a large platter or platter and season lightly with salt. Paint with extra virgin olive oil.

Heat a non-stick griddle or grill and cook the eggplant on both sides until they are golden brown, but be careful not to overcook them as they could break when handled. Spread them and cover them with tomato sauce, cheese, some green leaves and a couple of anchovies, turkey or some previously sautéed mushrooms (vegetarian option).

Season with a little extra pepper and oregano, roll up carefully and arrange on a platter or plate. Drizzle with a drizzle of olive oil, add a little breadcrumbs and a few drops of balsamic vinegar and heat in the oven or microwave.

How It Tastes?

Depending on the size of the portions, these eggplant rolls stuffed with tomato, cheese and kale can be a first course, a simple dinner or part of a snack meal. They can be prepared simply with the filling of tomato, cheese and kale or spinach, but I like to add a little protein or some mushrooms to give them more flavor and make them more complete.

Bottom Line.

Eggplant Rolls Stuffed with Tomato, Cheese, and Kale is a delicious and nutritious dish that is perfect for anyone looking to incorporate more vegetables into their diet. This recipe is not only easy to make but also packed with flavor and essential nutrients. Whether you are a vegetarian, trying to eat healthier, or simply looking for a tasty appetizer or side dish, these eggplant rolls are sure to satisfy your taste buds and nourish your body. Give this recipe a try and enjoy a wholesome and satisfying meal.

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