Traditional deli roll combines deli meat, mustard or ketchup all rolled into a puff pastry. This version is healthier, carb free, gluten free (without panko crumbs), and seriously good for you. The smoky turkey infuses the roasted vegetables, creating an unbelievable flavor.
1 large eggplant sliced lengthwise
1 large zucchini sliced lengthwise
1 package Baby Bella mushrooms finely chopped
10 slices smoked turkey breast
Barbeque/teriyaki sauce
prep: 15 min.
servings: 4-8
- Turn oven to broil.
- Lay out parchment paper on two cookie sheets.
- Place sliced eggplant on one sheet and zucchini on the other.
- Sprinkle lightly with salt
- Broil for 5 minutes on each side; turning over eggplant and zucchini so both sides become lightly browned.
- Meanwhile, sauté mushrooms in 1 tablespoon of oil for ten minutes, set aside.
- Take out eggplant and zucchini, let cool.
- Lower the oven to 375 degrees.
- When cool enough to handle, place sliced zucchini on top of sliced eggplant, place turkey on top of zucchini and place sautéed mushrooms on top of turkey
- Drizzle barbeque sauce on top of mushrooms.
- Roll the layers into rolls.
- Brush tops of rolls with bbq/teriyaki sauce.
- Top with panko crumbs
- Bake in oven for 15-20 minutes
Recipe submitted by: Shifra Klein, editor in chief of Joy of Kosher with Jamie Geller Magazine.
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