Keto Vegan Eggplant Pizza Rolls
How to Make It
Step 1
Preheat the oven to 400°F/ 200°C. Prepare 1-2 large baking trays with several pieces of kitchen paper. Dice the eggplants into ¼ inch thick slices. Lightly sprinkle salt on both sides and lay on the paper towels. Leave to rest for 10-15 minutes so the excess water can be released.
Step 2
Pat dry the eggplant slices with clean kitchen paper to remove any excess salt and moisture. Generously brush olive oil over both sides and reserve any remaining oil for frying. Set a large frying pan over medium heat and fry the eggplants until softened and slightly translucent. Set them aside. You will need to fry them in batches.
Step 3
Add the tomato concentrate to a small bowl and dilute with 2 tablespoons of water. Add in the thyme, ½ teaspoon oregano, garlic powder, and a good grind of black pepper, and mix together. Spread a thin layer of tomato sauce over each eggplant slice. Sprinkle each slice with the remaining half of the vegan mozzarella cheese, basil leaf, and any other topping of choice.
Step 4
Roll each slice over itself and stand in a small oven dish or skillet pan. (Optional) Drizzle any remaining sauce over the top of the eggplant rolls. Sprinkle over any remaining vegan mozzarella over the eggplant rolls and sprinkle the ½ teaspoon of oregano over the top.
Step 5
Bake in the center of the oven for 12-15 minutes or until the cheese has melted and golden. Serve with a side salad for a complete meal.
Ingredients
- Eggplant – 10 oz
- Salt, sea salt – 2 tsp
- Extra virgin olive oil – 0.25 cup
- Oregano Dried – 1 tsp
- Thyme, dried – 0.5 tsp
- Garlic Powder – 0.5 tsp
- Black pepper, ground – 0.25 tsp
- ‘Sheese’ Vegan Mozzarella Style Grated Cheese (200g) – 0.5 cup
- Tomato Puree / Concentrate / Paste – 2 tbsp
- Water – 3 tbsp
- Basil Fresh Or Raw Herb – 16 leaves