Mediterranean Eggplant Rolls

Course: Low Carb, Mains, Snacks
Servings: 6
Carbohydrates: 4g
Protein Serves: 1


  • 200 g Eggplant cut into 6 think slices
  • 2 tbsp Olive oil
  • 1 tbsp Basil fresh, finely chopped
  • 2 Garlic cloves crushed
  • 6 Asparagus fresh green spears
  • 180 g Feta cheese
  • 120 g Sun-dried tomatoes chopped coarsely
  • 40 g Black olives chopped coarsely


  • Cut each eggplant lengthwise into 6 thin slices, cook eggplant in batches in a fry pan (or grill plate) brushing both side of each slice with combined oil, basil, rosemary and garlic.
  • Steam or microwave asparagus until just tender, refresh in cold water.
  • Place one spear of asparagus, a little cheese, some chopped tomatoes and olives on each slice of eggplant, roll up and secure with a toothpick.


Carbohydrates: 4g | Protein Serves: 1
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