When it comes to packing a lunch when you’re on the go, packing something keto friendly can get a little tedious and boring if you don’t know what you’re doing. Fortunately, these eggplant wraps are easy to prepare ahead—and they’re incredibly delicious, too!
The key to a nice tender eggplant is oven baking slowly. Sometimes I will marinate them a bit before tossing the in the oven for a little softer texture but for these you want some structure while not being tough or too chewy. The vinaigrette and goat cheese really make these eggplant ham rolls amazing but you could use a number of types of cheeses. I feel like a slightly more potent cheese works well with eggplant as it doesn’t carry much flavor itself.
If you like eggplant you will love our eggplant hash as well! Its the perfect breakfast meal for those on the keto diet.
EGGPLANT HAM ROLLS
Ingredients
Eggplant wraps
- 1 eggplant medium-sized
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- pepper to taste
Filling
- 5 ounce goat cheese
- 2 tablespoons Kale Avocado Pesto separate recipe
Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon balsamic vinegar
Wrap layers
- 6 thinly sliced ham
- 6 cups spinach or other fresh leafy greens
- 6 thinly sliced red bell pepper
- basil fresh and to taste
- black pepper to taste
Instructions
- Start by roasting your eggplant wraps. Preheat your oven to 400 F. While that warms, cut the eggplant lengthwise into 6 slices, roughly ½ inch thick each, before brushing each slice with your olive oil and placing on a baking sheet lined with parchment paper and roasting for 15-18 minutes before setting aside to cool.
- While that cooks, prepare your filling by mixing the goat cheese and pesto in a bowl and mixing well.
- Once that's done, make your vinaigrette in another bowl by combining olive oil, lemon juice, and balsamic vinegar.
- Lastly, once the eggplant slices have cooled prepare your rolls by placing a slice of ham on each slice of eggplant. Next, spread roughly 2 tablespoons of goat cheese filling on each, along with your spinach to your preference, and roll up, placing on beds of the leftover spinach before drizzling with the vinaigrette and garnishing with basil and black pepper. Either serve immediately, or if making for a future lunch, skip the spinach and store in a refrigerated airtight container for up to 3 days.
Notes
- Sharp knife
- Cutting board
- Baking tray
- Several bowls
- Serving plates