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Keto Italian Eggplant Pork Rollatini (Dairy-Free)

Let’s face it, some days we really feel the urge to prepare dinner one thing new, attention-grabbing and scrumptious and we’re questioning what to do that time whereas preserving it keto-friendly. I’m right here to inform you that this Italian Eggplant Pork Rollatini recipe is an ideal selection for these moments. 

Historically, eggplant rollatini is an Italian dish the place skinny, lengthy slices of eggplants are rolled up and full of cheese.  Nonetheless, if you wish to keep dairy-free and keto (or simply eat much less cheese), then this recipe is a good way to get pleasure from eggplant rollatini and keep in ketosis.

As a substitute of stuffing the eggplant slices with cheese, I’ve stuffed them with a easy pork combination as an alternative.  You need to use different meats and add in extra seasoning if you would like.  Additionally, if you wish to keep away from shopping for your Italian seasoning from the grocery store I like to recommend you combine collectively dried basil, oregano, rosemary thyme, and marjoram and mix it till your required consistency is assured. This fashion you’ll keep away from all of the added sugars that may be present in a number of the condiment mixes purchased from the grocery store. 

You may make this recipe for a flowery dinner, alongside this Keto Brussels Sprouts Salad that’s tremendous simple to make, or you’ll be able to go for this fast Keto Waldorf Salad. Now you’ll be able to get pleasure from your eggplant rollatini like earlier than…with out all of the dairy!



1 lb floor pork (or different meat)
1 egg
2 medium eggplants
1 Tablespoon onion powder
1 teaspoon garlic powder
1 Tablespoon Italian seasoning, divided
half 400g-can of tomato sauce or marinara sauce
Salt and pepper, to style


Preheat the oven to 400 F (200 C).
Slice the eggplant into lengthy skinny slices.  Salt properly and press paper towels on prime to absorb extra water.  Depart for 10 minutes.
In the meantime, mix the seasoning collectively in a small bowl (onion powder, garlic powder, Italian seasoning, salt, and pepper).  
Mix the egg and floor pork and half the seasoning in a separate bowl.
Mix the tomato sauce with the remainder of the seasoning.
Spoon the pork combination on prime of the eggplant slices and roll up the slices (makes roughly 12 rollatini).
Lay the rolls flat on a baking tray.  (Use a cocktail keep on with safe the rolls in place, if wanted)
Bake for 30 minutes.  Use a meat thermometer and test the interior temperature of the pork reaches 145F.
(If you wish to add cheese to this dish, you’ll be able to sprinkle a little bit of mozzarella on prime of the rollatini 10 min from the top of the baking time.)
Warmth up the sauce in a saucepan and pour over the rollatini. 


All dietary information are estimated and based mostly on per serving quantities.


Energy: 157
Sugar: 6g
Fats: 4g
Carbohydrates: 13g
Fiber: 6g
Protein: 19g