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

  1. Turn oven to broil.
  2. Lay out parchment paper on two cookie sheets.
  3. Place sliced eggplant on one sheet and zucchini on the other.
  4. Sprinkle lightly with salt
  5. Broil for 5 minutes on each side; turning over eggplant and zucchini so both sides become lightly browned.
  6. Meanwhile, sauté mushrooms in 1 tablespoon of oil for ten minutes, set aside.
  7. Take out eggplant and zucchini, let cool.
  8. Lower the oven to 375 degrees.
  9. 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
  10. Drizzle barbeque sauce on top of mushrooms.
  11. Roll the layers into rolls.
  12. Brush tops of rolls with bbq/teriyaki sauce.
  13. Top with panko crumbs
  14. 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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