Stuffed Eggplant Rolls with Tahini Dressing

  • Keto dinner
  • 261 calories | 7.8 grams of protein | 19.5 grams of fat | 10.8 grams of carbohydrates

The above nutritional values are per portion, calculated for 3 portions. The nutritional values provided per dish are only an indication. Since the nutritional values can vary greatly depending on the brand/product you use, it has a significant impact on the overall nutritional value of the dish. Additionally, everyone consumes different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. If you’re unsure how to do this yourself, you can read about it here.

Stuffed Eggplant Rolls with Tahini Dressing

gevulde auberginerolletjes met tahinidressing
Have you ever heard of tahini? It’s a paste (similar to peanut butter) made from sesame seeds. Its flavor is wonderfully creamy, rich, and full, making it a delightful addition to dishes. You can buy this paste ready-made in the supermarket or at the international grocery store. Personally, I like to use the brand Smaakt tahini, which is available at Jumbo and other stores.

Sometimes, you stumble upon certain combinations that are surprisingly delicious! This recipe for stuffed eggplant rolls with tahini dressing is one of those. When you look at the ingredients, you might think, “Huh?!?!?” But trust me, you’ll want to try this. Both the flavor and the texture of this dish are incredibly tasty!

Eggplant is a bit higher in carbohydrates for keto, but in moderation, it fits well within a ketogenic lifestyle. It’s also a source of many essential vitamins, fiber, and minerals.
Auberginerolletjes Keto

The Ingredients

For 3 portions

  • 2 eggplants (sliced lengthwise into approximately 1 cm thick slices)
  • mild olive oil (for grilling the eggplant)

For the Filling:

  • 200 grams cauliflower rice (cooked in a bit of olive oil and cooled)
  • 35 grams pine nuts (roasted)
  • a small handful of fresh parsley (finely chopped)
  • ½ red onion (finely minced)
  • a small handful of fresh mint (finely chopped)
  • 1 ½ tbsp olive oil
  • 2 tsp red wine vinegar
  • pepper and salt (to taste)

For the Dressing:

  • 30 grams tahini
  • 1 to 2 tsp sugar-free honey substitute (to taste)
  • juice of ½ lemon
  • 1 garlic clove (pressed)
  • 1 to 2 tbsp water

The Preparation

Mix all the ingredients for the filling together and place them in a sealed container in the refrigerator.
Brush the eggplant slices with a bit of olive oil and grill them (in a grill pan or sandwich press) on both sides until the slices are soft enough to roll. Halfway through, turn them a quarter turn to create a nice diamond pattern. Place the eggplants on a plate to cool slightly.

While the eggplants are cooling, mix all the ingredients for the tahini dressing together. Taste to see if you like the flavors or if you want to adjust anything.

Once the eggplants have cooled, lay the slices next to each other and begin filling them. Place about 1 to 2 tablespoons of the filling on the wider part of the eggplant (the bottom), roll up the slices, and drizzle a bit of the dressing over them. Season with pepper and salt to taste.

Serve the rolls at room temperature.



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