Eggplant roll-ups with chicken and tomato butter

Eggplant roll-ups with chicken and tomato butter

This tomato butter will have you singing its praises from the rooftops! And combined with flavorful eggplant roll-ups drenched in tomato sauce? Beyond delicious! People will be tripping over themselves to get to the table.

Eggplant roll-ups with chicken and tomato butter

This tomato butter will have you singing its praises from the rooftops! And combined with flavorful eggplant roll-ups drenched in tomato sauce? Beyond delicious! People will be tripping over themselves to get to the table.
USMetric
4 servingservings

Ingredients

Tomato butter
  • 2 oz. 55 g butter, at room temperature
  • ½ tsp ½ tsp sea salt
  • ¼ tsp ¼ tsp ground black pepper
  • 1 tbsp 1 tbsp tomato paste
  • 1 tsp 1 tsp red wine vinegar
  • 1 pinch 1 pinch ground cinnamon
  • 1 tbsp 1 tbsp paprika powder
  • ½ tsp ½ tsp onion powder
Eggplant roll-ups
  • 1½ lbs 650 g eggplant
  • 2 tsp 2 tsp salt, divided
  • 8 oz. (1 cup) 230 g (240 ml) cream cheese
  • 1 cup (4 oz.) 240 ml (110 g) mozzarella cheese, shredded
  • ½ cup (113 oz.) 120 ml (40 g) shredded Parmesan cheese
  • 4 tbsp 4 tbsp fresh basil or fresh parsley
  • 1 1 eggeggs
  • ¼ tsp ¼ tsp ground black pepper
  • 1 cup 240 ml tomato sauce, unsweetened
  • 1 tbsp 1 tbsp olive oil
Chicken
  • 2 lbs 900 g chicken breast, bone-in with skinchicken breasts, bone-in with skin
  • 1 tbsp 1 tbsp butter or olive oil, for frying
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Instructions

  1. Mix all the ingredients for the tomato butter in a small bowl and set aside.
  2. Preheat the oven to 350°F (175°C). Cut the eggplant lengthwise, into 1/2" (about 1 cm) thick slices, and place on a baking sheet lined with parchment paper.
  3. Sprinkle the slices with 1 teaspoon salt and let sit for 10 minutes. Then, pat dry with a paper towel or a clean kitchen towel.
  4. Place the eggplant on the middle oven rack, and bake for 20 minutes, or until the eggplant is lightly browned and softened. Remove from the oven and let cool.
  5. Increase the oven temperature to 400°F (200°C).
  6. Combine the cream cheese, 2/3 of the shredded mozzarella cheese, 2/3 of the Parmesan, basil, egg, remaining 1 teaspoon salt, and pepper in a medium-sized bowl.
  7. Evenly spread half of the tomato sauce over the base of a 13x9" (33 x 23 cm) baking dish.
  8. Spread the cheese mixture over the eggplant slices. Roll up and place the roll-ups seam down, in the baking dish.
  9. Spread the rest of the tomato sauce over the roll-ups, and sprinkle the remaining mozzarella and parmesan cheese on top. Drizzle the olive oil over the entire dish.
  10. Bake for 20 minutes or until the cheese is golden brown and bubbling.
  11. Meanwhile, season the chicken with salt and pepper, and fry in olive oil or butter until golden on the outside and cooked through.
  12. Serve the chicken topped with the tomato butter and the eggplant roll-ups on the side.

Tip!

Try adding finely diced cherry tomatoes to the tomato butter in place of the tomato paste. It’s the perfect way to add a touch of garden freshness!

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What did you think? Please share your thoughts in the comment section below!

8 comments

  1. Regina
    Regarding Eggplant Roll-ups with Chicken & Tomato Butter, the automatic setting for serving size is at 4 servings. However, when I changed it to 8 servings the quantity increases are all wrong. Please check it and make the proper corrections.
  2. Steffi
    Fabulous and scrummy! My French husband says this is one of the best meals I have ever made!
    Omitted the mozzarella as we had none in the cupboard, so I just used; cream cheese, cheddar and parmesan.
    400g of tinned tomatoes cooked on the stove with some salt & pepper, basil leaves and a few pinches of sweetener was the base of my tomato sauce. I did also grind some star anise, coriander seeds and cloves into the sauce to match the ketchup recipe also on this site, for some extra bang.
    Love it!
  3. Naomi
    This was a fantastic dinner idea! Easier than I thought it would be, and the result was rich and satisfying.

    I had no tomato sauce; I mixed a couple of tablespoons of tomato paste into a sauce my husband made earlier by blending red and green capsicums and fresh basil. I also laid two thinly-sliced large garlic cloves on the bottom layer of sauce before adding the eggplant rolls. Definitely going to make this again.

  4. Debra
    Well worth the effort of making. I didn’t roll the eggplant instead I layered it with the cheese mixture in between two long slices. So glad I made a double batch for hubby and I to have another day.
  5. Miranda
    Absolutely loved this, already thinking of adaptation for the roll ups to add some meat maybe. Definitely will do again.
  6. jenniferpoilet
    Bonjour par quoi peut on changer le fromage à crème ? Car pas trop fan quand yen a trop. Sinon réduire la quantité peut-être ? Et ce pareil ou dois on y rajouter quelques choses pour compléter.
    Merci
  7. Mrs G
    I was quite confused, reading this recipe, as the ingredients say "shredded cheese" but the method says mozarrella cheese?
  8. Heather
    This was a hit! Rich, hearty and warming. Will be making this one again soon. I snuck a few spoons of sautéed baby spinach into the filling to add some greens. Really loved how beautiful it turned out. This would even work well as a stand alone dish for vegetarians. Loved it!

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