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Keto Italian Eggplant Pork Rollatini (Dairy-Free)
Let’s face it, some days we feel the urge to cook something new, interesting and delicious and we’re wondering what to do this time while keeping it keto-friendly. I’m here to tell you that this Italian Eggplant Pork Rollatini recipe is a perfect choice for those moments.
Traditionally, eggplant rollatini is an Italian dish where thin, long slices of eggplants are rolled up and stuffed with cheese. However, if you want to stay dairy-free and keto (or just eat less cheese), then this recipe is a great way to enjoy eggplant rollatini and stay in ketosis.
Instead of stuffing the eggplant slices with cheese, I’ve stuffed them with a simple pork mixture instead. You can use other meats and add in additional seasoning if you want. Also, if you want to avoid buying your Italian seasoning from the supermarket I recommend you mix together dried basil, oregano, rosemary thyme, and marjoram and blend it until your desired consistency is assured. This way you’ll avoid all the added sugars that can be found in some of the condiment mixes bought from the supermarket.
You can make this recipe for a fancy dinner, alongside this Keto Brussels Sprouts Salad that’s super easy to make, or you can go for this quick Keto Waldorf Salad. Now you can enjoy your eggplant rollatini like before…without all the dairy!
- 1 lb ground pork (or other meat)
- 1 egg
- 2 medium eggplants
- 1 Tablespoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon Italian seasoning, divided
- 1/2 400g-can of tomato sauce or marinara sauce
- Salt and pepper, to taste
- Preheat the oven to 400 F (200 C).
- Slice the eggplant into long thin slices. Salt well and press paper towels on top to soak up excess water. Leave for 10 minutes.
- Meanwhile, combine the seasoning together in a small bowl (onion powder, garlic powder, Italian seasoning, salt, and pepper).
- Combine the egg and ground pork and 1/2 the seasoning in a separate bowl.
- Combine the tomato sauce with the rest of the seasoning.
- Spoon the pork mixture on top of the eggplant slices and roll up the slices (makes approximately 12 rollatini).
- Lay the rolls flat on a baking tray. (Use a cocktail stick to secure the rolls in place, if needed)
- Bake for 30 minutes. Use a meat thermometer and check the internal temperature of the pork reaches 145F.
- (If you want to add cheese to this dish, you can sprinkle a bit of mozzarella on top of the rollatini 10 min from the end of the baking time.)
- Heat up the sauce in a saucepan and pour over the rollatini.
All nutritional data are estimated and based on per serving amounts.
- Calories: 157
- Sugar: 6g
- Fat: 4g
- Carbohydrates: 13g
- Fiber: 6g
- Protein: 19g