LOW-CARB BEEF ROLLS


Beef Rolls

 

 

 

 

 

 

 

 

 

 

Start to finish: 35 minutes

Servings: 3
Difficulty: Moderately Easy

INGREDIENTS

1 pound lean ground beef
1 large eggplant
1 tablespoon rosemary, chopped
2 tablespoons olive oil
1 14-oz can crushed tomatoes
Pinch of sea salt & pepper

DIRECTIONS

Step 1

Heat 1 tablespoon of olive oil over medium heat in a large pan. Slice the eggplant from top to bottom into 1/4-inch strips. Place the eggplant into the pan, being careful not to overlap pieces. Cook both sides until softened and lightly browned (about 3 minutes per side). Set the pieces aside on a plate.

Step 2

Mix the beef, rosemary, sea salt and pepper in a bowl.

Step 3

Lightly oil a medium-size baking dish. Place a portion of the beef mixture at one end of each piece of eggplant. Roll up the piece and place the joining end face-down in a baking dish. Repeat with the remaining eggplant pieces.

Step 4

Pour the crushed tomatoes over the eggplant rolls and season with sea salt and pepper. Dress with 1 tablespoon of olive oil.

Step 5

Bake at 350 degrees F for approximately 25 minutes.

Step 6

Serve immediately.

Nutritional Data (1 serving)
Serving size: 2 beef rolls
Calories: 450
Total fat: 22g
Saturated fat: 7g
Cholesterol: 97mg
Sodium: 750mg
Total carbohydrate: 30g
Dietary fiber: 11g
Sugars: 15g
Protein: 38g
Nutrient Analysis (1 serving)
Serving size: 2 beef rolls
Calories: 450
Total fat: 22g
Saturated fat: 7g
Cholesterol: 97mg
Sodium: 750mg
Total carbohydrate: 30g
Dietary fiber: 11g
Sugars: 15g
Protein: 38g

Percentiles
Fat 27%
Carbohydrate 23%
Protein 32%

RECIPE BY STELLA METSOVAS B.S. FOR COMPLETE NUTRITION : http://www.completenutrition.com/foodie-fix