These Whole30 Greek Eggplant Roll Ups are the perfect meal – bright + tangy, satisfying and simple. They’re allergen friendly + packed with healthy ingredients!
In truth, this meal was born out of our vegetable delivery box. We received a big ole eggplant, but I didn’t really know what to do with it. Truth be told, I’ve never been the biggest eggplant fan, but I am not one to let food go to waste. And so I set about creating a recipe that I’d really enjoy eating + these Whole30 Greek Eggplant Roll Ups were born! I now buy eggplant just to make these. They’re THAT good!
These Whole30 Greek Eggplant Roll Ups are stuffed with zesty, lemony greek chicken, onion + garlic. They’re rolled into the cutest little eggplant packages and cooked together in the oven.
The result? A veggie packed, easy, delicious meal that’s freaking good + really fun!
Ingredients in these Whole30 Greek Eggplant Roll Ups
The best thing about these roll ups besides the taste is the ingredient list. It’s so short – less than 10 ingredients total! And they’re all allergen friendly – free from grains, gluten, nuts, sugar and soy!
To make these, you’ll need:
- Eggplant
- Chicken – boneless, skinless chicken breasts work best, but thighs would work too!
- Lemon
- Garlic
- Onion
- Oregano
- Oil – I love avocado, but olive oil would taste divine!
- Salt
- Pepper
Putting the Roll Ups Together
Putting these Whole30 Greek Eggplant Roll Ups is so easy. It’s actually the perfect activity to get your kids involved with if you have any. (If not, it’s plenty fun solo too, ha!)
Simply start by slicing the eggplant lengthwise into long, flat strips. We’re going to roast the eggplant by itself, before we stuff it, to help make it more pliable to roll around our yummy, greek flavoured filling.
While the eggplant cooks, mix the other ingredients together to get our tasty chicken marinading – it’s the same ingredient list as my Paleo Greek Chicken, which is SUCH a winner. Simply leave it to sit and soak in all of that goodness while we wait for the eggplant to cool enough to handle!
The last step is to take the eggplant, stuff it with chicken + ROLL IT UP! Start with the chicken, onions + garlic mixture at one end of the eggplant slice. Roll the eggplant around the chicken filling until it forms a cute, little package. Place the bundle on the baking sheet, seam side down, and bake!
Perfect Pairings
Serving these Whole30 Greek Eggplant Roll Ups can be as simple or as complicated as you want it to be. Honestly? They’re good on their own. Just as is. Dinner, start to finish, with 9 ingredients in less than an hour.
But, it’s also super lovely to serve these with a simple side salad or a delicious starchy accompaniment like my Salt + Vinegar Magic Potatoes. The lemon in these roll ups will perfectly mirror the tang of the vinegar in the potatoes! These would also be great with some rice on the side if you eat traditional white rice or even with some sautéed cauliflower rice. A drizzle of tahini on the top + you’re golden!
You guys know I adore seeing my recipes in your kitchen, so if you make these, would you let me know? Pop back to leave a rating/review down below or tag me in your photos on instagram! It’s so fun to make these recipes together.
Whole30 Greek Eggplant Roll Ups
Ingredients
- 2 medium eggplants, sliced lengthwise into thin strips
Filling
- 1 pound boneless, skinless chicken breast sliced into strips
- 1-2 lemons, juice and zest
- 2 cloves garlic, minced
- 1 onion, thinly sliced
- 2 tbsp avocado oil
- 1 tbsp oregano
- 1 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 425f or 220c + line a baking sheeting with parchment paper. Lay out the strips of eggplant in a single layer and bake for 10-15 minutes or until pliable, depending on the thickness of the slices!
- While the eggplant bakes, mix all of the other ingredients in a large bowl. Toss the chicken and it's marinade. Leave to infuse until the eggplant is ready.
- Once the eggplant is done cooking, allow it to cool enough to touch. Once cool, take a slice and lay it flat. At one end of the slice, lay 3-4 strips of the marinated chicken and some onion. Roll the eggplant around the chicken until it forms a closed roll. Lay the completed roll up seam side down on the baking sheet + complete all of the rolls!
- Bake for 18-25 minutes or until the chicken is cooked through – this will depend on how full the rolls are. Serve hot!
