Eggplant RollatiniĀ 

I whipped this up last weekend as part of my fortnightly lunches meal prep and I had a few people asking me what is was and how they can make it so here’s the recipe friends. 

You will need:

  • 2 large eggplants 
  • 250g spinach (I used the frozen kind) 
  • 1 jar organic tomato pasatta   
  • 1 large garlic clove 
  • 1 1/2 cups light shredded mozzarella 
  • 1 cup reduced fat ricotta 
  • 1/2 cup shredded parmasen
  • 1 egg 
  • Pepper to taste 

Process:

Preheat oven to 200 degrees 

Cut the ends off your eggplant then thinly slice your eggplant longways 

Pop these on a baking tray/paper and cook in the oven for 10 minutes 

Whilst these are cooking in a large mixing bowl combine the spinach (thawed), ricotta, 1/2 cup of mozzarella, finely chopped garlic, egg, and the half cup of Parmesan. Mix well. 

Line a large baking dish with baking paper 

Pour half of the pasatta sauce on the baking paper. Season with a little pepper. 

Remove your eggplant from oven 

Scoop a large tablespoon of your cheese mix onto the cooked eggplant and roll it up. Place it face down into your baking dish. Repeat with all of the eggplant. 

Next you can pour the remaining passata sauce over your eggplants as well as the remaining cup of modzarella cheese. 

Pop this back in the oven for approxietly 35 minutes. Serve. 

Serve this with a protein of your choice. This is perfect with dinner or as a side to your lunch meals. I had my Rollatini with spicy chicken breast. Enjoy. 

Spicy chicken breast and eggplant Rollatini. Delicious. 

Chocci Weetbix SliceĀ 

This Chocci Weetbix slice is easy to make and super tasty.

Makes 16

Approx. 5.8g Carbs _ 5g Protein _3.7g Fat

You will need:

  • 1/3 cup sultanas
  • 6 tablespoons desiccated coconut
  • 3 tablespoons peanut butter (Smooth or Crunchy – preferably natural)
  • 2 tablespoons of coconut oil – melted
  • 2-3 tablespoons of Rice Malt Syrup
  • 6 weetbix – broken into crumbs
  • 2 tablespoons Cacao
  • 2 tablespoons Chocolate Protein Powder
  • 80-100g dark chocolate (for the top layer)
  • 2 tablespoons coconut oil (for the top layer)

 

Process:

Add all ingredients to a large mixing bowl (except those for the top layer), mix well. If the mix looks a little dry add extra rice malt syrup.

Line a brownie tray with baking paper and press the mixture into the tray.

In a microwavable bowl add the top layer ingredients, dark chocolate and coconut oil and melt in the microwave then stir.

Pour top layer mixture over the rest and smooth out with a spoon.

Put in the fridge to set. Once set use a sharp hot knife to cut into 16 slices.

The slice is best kept in the fridge and will last about a week (5-7 days)