Dr Oz: Rocco DiSpirito Eggplant Roll-Ups Recipe

Dr Oz: Rocco DiSpirito’s Eggplant Roll-Ups

As part of the 21-Day Weight Loss Breakthrough Diet, Rocco DiSpirito joined Dr Oz to share one of his favorite meat-free meals. Because lunch and dinner on the plan require dieters to choose plant-based protein over meat, he knew he wanted to make a hearty dish that wouldn’t leave you wanting more. His Eggplant Roll-Ups were an absolute hit, and believe me, you truly won’t miss the meat!

To get the recipe, click next page.

Dr Oz: Rocco DiSpirito Eggplant Roll-Ups Recipe Ingredients

• 1 C diced red bell peppers
• 1 tbsp + 2 tsp chopped garlic
• 1 C fresh basil leaves – packed firm
• 1 large eggplant – cut lengthwise into 1/4-inch-thick slices
• 1/2 C toasted almonds – soaked overnight in enough water to cover
• 1/2 C chopped onions
• 1 10-oz bag washed spinach
• crushed red pepper flakes
• 3 C crushed tomatoes
• salt
• 1 oz Parmigiano-Reggiano cheese – finely grated

Dr Oz: Rocco DiSpirito Eggplant Roll-Ups Recipe Directions

1. Preheat the grill and the oven to 350 degrees
2. Lightly coat a large non-stick skillet with cooking spray
3. Put the skillet over medium-high heat and add the peppers and onions
4. Cook for 3-5 minutes, until soft
5. Add the spinach and cook until wilted and the water has evaporated
6. Transfer the veggies to a bowl and set aside
7. Spray the skillet again then put over medium-high heat
8. Add the garlic and cook to a deep golden brown
9. Add a pinch of red pepper flakes and half the basil leaves and saute until the basil wilts
10. Add the tomatoes and cook for 3-5 minutes, until the mixture becomes a thick sauce
11. Spray the slices of eggplant with cooking spray then add a dash of salt
12. Grill the eggplant for about a minute per side
13. Add 1/2 C of the sauce to the bowl with the veggies, then season with salt and red pepper flakes
14. Mix well, then put the slices of eggplant on a clean work surface, making four overlapping, 5-inch-long rectangles
15. Put an even amount of veggies and some of the fresh basil leaves on each rectangle, then roll up
16. Put the rolls on top of the leftover sauce in the skillet and spoon some of the sauce over them
17. Place the skillet in the oven and bake for 10 minutes, until the eggplant is tender
18. Put the almonds in a blender with enough soaking water to blend them
19. Process on high for about a minute, until it becomes a thick, ricotta-like consistency
20. Remove from the blender and put into a small bowl
21. Add the cheese and season with salt
22. Add a little sauce from the skillet onto each of four plates, then add a roll on top
23. Top each roll with the almond mixture