Whole30 Greek Eggplant Roll Ups
These Whole30 Greek Eggplant Roll Ups are a fun + way to use eggplant. They're zesty and bright, satisfying and simple - plus they're dairy free, gluten free, soy free + sugar free!
Servings: 4 people
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!