A celebration of flavours and textures come together in this dish... cheesy and warm delight perfect for the middle of winter.. make a tasty starter but with amazingly balanced macrsos, 4 rolls make a substantial meal!
Makes 10 rolls
Macros per roll : Carbs 2.1g, Fat 13.4g, Protein 8g
Ingredients:
500g Aubergine - trimmed weight
200g Mozzarella cheese - grated, the dry 'pizza- type'
45g Parmesan Cheese
150g Cream cheese
1 Egg
2 tsp Salt
1/2 tsp Garlic Powder
1 tsp Oregano
1 tsp Pepper
2 tbsp Olive oil
2 tsp Fresh basil - chopped
1 tsp dried parsley
160g peeled plum tomatoes
Per serving:
90g crème fraîche
Steps:
Prep
1. Preheat your oven to 180 °C fan
2. Holdong the aubergine upright, Slice with a sharp knife along the lenghth of the vegetable. Start at the outer 'edge' by making a very thin (waste essentually) to allow you fuether even slices as you carry on. Make 1/2 inch slices (these should be 500g).
3. Salt a parchment paper lined on a oven tray and place slices onto a baking sheet.
4. Salt the slices from the top now. Thisnwill repeal water and bring it out. let them sit for 10 minutes.
After this use paper towels to dry off the excess liquid and essentially remove any excess salt.
5. Bake the slices for 20 minutes until they have softened.
6. Remove from the oven and leave them to cool.
7. Meanwhile wack the oven temperature to 210 °C
8. Mix together the parmesan, cream cheese, egg, and just over half the mozarella
9. In a separate bowl crush the tomatoes with a wooden spoon and dress with herbs and spices.
Assembly
9. Pour all of the tomato sauce onto a baking dish 
10. Spoon the cheese batter onto the aubergine slices then roll up each slice before place them seam side down in the sauced baking dish.
11. Repeat ans snugly place the rolls in baking tray
12. Sprinkle on the rest of the shredded cheese.
13. Add the olive oil on top.
14. Bake for 20 minutes or until the cheese is golden and bubbly.
15. Serve up and enjoy!
a KetoKemist adaptation of a recipe originally posted on DietDoctor.com 💜🧡