Aubergine, Chicken & Mozzarella Rolls

Aubergines, as well as containing dietary fibre, vitamins B1, B6 and potassium, are rich in antioxidants specifically nasunin which has been reported as aiding in the protection of fats in brain cell membranes!

So if you want to save some brain cells, or just want a delicious meal, then give this aubergine recipe a try.

Serves x1 / calories = 513 cals

Macros:

  • FAT – 24g
  • CARBS – 32g
  • PROTEIN – 45g

Ingredients:

How to prepare:

  1. Pre-heat oven to 180c fan / 200c electric / gas mark 6
  2. Slice aubergines to about ½ cm slices length ways, place in a roasting tin, brush both sides with coconut oil, season with salt & pepper then roast in the oven for 15 mins until softened enough to roll.
  3. Meanwhile, fry onions for 2-3 mins before adding the garlic, stir for 1-2 mins longer before adding the passata and basil, season with salt & pepper, bring to boil, then reduce heat and simmer for 10 mins.
  4. Once your aubergine is ready, roll up each slice with 1 raw chicken fillet and mozzarella finger.
  5. Transfer your tomato sauce to the bottom of a baking dish, place your aubergines rolls on top of the sauce and bake in the oven for 20 mins until the chicken is cooked through.
  6. Serve with a bit of fresh basil sprinkled on top.

 

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