One of my dear friend is following Keto diet and I always admire the cheesy stuff she whips up for herself and keep tempting me with their cheesy treat.
So I thought why don’t I give it a try. No i am not going keto, i love my bread too much. 😀
So on raiding fridge only keto friendly veggies i had was eggplant. So eggplant has to be the meal. Looked up few recipes in Pinterest, understood the basic recipe, found it cheesy and yum but i want my heat and spicy and had to tweak it accordingly to my very Palette.
In my recipe there has to be fusion, so this time it is Italian and Middle Eastern. To spice up my Eggplant Rollatini, i will use harissa paste😃
1 Big Eggplant
2 tbsp Harissa paste
100 gms Feta cheese
100 gms Ricotta cheese
1/4 cup chopped Walnuts
3 tbsp Parsley finely chopped
1 tsp Lemon juice
3 tbsp Olive oil
1/2 tsp cracked black pepper
1 tsp Cumin powder
1 tsp Cayenne pepper
1 tbsp minced Garlic 2
1/2 cup pomegranate seeds
1 cup Pizza sauce
1 cup Mozzarella cheese
1/4 cup Parmesan cheese
Salt to taste
Cut eggplant into long thin slices and season it with salt and pepper. Brush olive oil on eggplant slices and cook on hot grill pan, cooking each side for 2-3 minutes or till cooked and get grill-marked on both sides. Place it on kitchen towel to cool and drain excess oil.
In a bowl mix feta cheese, ricotta, minced garlic, harissa, chopped walnut, half of pomegranate seeds, parsley, lemon juice and all dry powder spices. And give it a good mix.
Since feta is already very salty add salt only after tasting the mix.
Take a slice of eggplant and place it on your worktop. Place 1 tbsp of cheese mix on top and carefully roll it up. Similarly do it with all the eggplant slices.
In greased oven proof pan smear the pizza sauce and arrange the eggplant rolls on top. Pour a tsp of sauce on each roll. Top it up with mozzarella and Parmesan cheese. Sprinkle few chopped walnuts and parsley.
Bake in preheated oven for 20 minutes at 180 degrees.
When cheese is all melted and slightly browned. Remove from the oven.
Garnish it with fresh parsley and pomegranate seeds. Serve hot.