Strength and Sunshine

Where Gluten-Free & Allergy-Friendly Food Is Healthy & Delicious

Black Bean Eggplant Roll-Ups With Apricot Tomatilla Salsa

by 84 Comments

Long title, but interesting, so I hope it drew you in. Gotta “hook” the reader. All these SEO posts that bloggers make, trying to make it easier for bloggers like me who really just don’t get any of that stuff. I’m pretty sure you just have to use “keywords” throughout the post, title and use descriptions in you pictures, use hashtags, and most importantly, don’t title you blog post something like, “Little Rolls of Goodness.” This recipe is for little rolls of goodness, but that’s not a very effective name.

Black Bean Eggplant Roll-Ups with Apricot Tomatillo Salsa | Strength and Sunshine #glutenfree #vegan

The long title is more interesting anyway. This recipe is very interesting. I came up with the creation after craving some eggplant roll-ups. I had made them once, years ago, following a Rachel Ray recipe (I think). The roll-ups were stuffed with a spicy black bean filling. But I messed up and added way to much chili powder and pepper. Lets just say it was SUPER spicy and barely palatable.

Black Bean Eggplant Roll-Ups with Apricot Tomatillo Salsa | Strength and Sunshine #glutenfree #vegan

Taking that into consideration, I made a recipe that isn’t so spicy 😉 Instead, it is full of flavor, unique, tangy, and slightly sweet. Totally made on a whim too. With a random apricot, tomatillo, some bell peppers, black beans, and an eggplant. Hoping the flavors would work, I got busy in the kitchen.

Black Bean Eggplant Roll-Ups with Apricot Tomatillo Salsa | Strength and Sunshine #glutenfree #vegan

I knew this could either be a major flop or a major success. That’s my favorite part about cooking. It is all a big experiment! I hate when people say they are too scared to cook, don’t know how, or where to start. You aren’t supposed to and you don’t need to know how! I taught myself to cook by just having fun in the kitchen, everyday making something new, always trying in ingredients, new combos, new flavors. Learning and teaching myself everything I needed along the way.

Black Bean Eggplant Roll-Ups with Apricot Tomatillo Salsa | Strength and Sunshine #glutenfree #vegan

If this plant-based, gluten-free, soy-free, egg-free, dairy-free, meat-free foodie can make great successes in the kitchen all by herself, anyone can. And let me tell you, when you get in the kitchen and really cook and have fun, you will never be bored with food…ever. You will be eating healthy, proud of your creations, and gain a confidence you’ll want to show the world…maybe even start a food blog 😉

Black Bean Eggplant Roll-Ups with Apricot Tomatillo Salsa | Strength and Sunshine #glutenfree #vegan

So if you get anything out of that rant, just don’t be scared to get in the kitchen and cook! Don’t take having the ability and access to the kitchen for granted. It is a powerful amazing thing and should be utilized to the fullest! Don’t neglect the most important room in your house!

Black Bean Eggplant Roll-Ups with Apricot Tomatillo Salsa

Black Bean Eggplant Roll-Ups with Apricot Tomatillo Salsa | Strength and Sunshine #glutenfree #vegan

Ingredients: (serves: 4, makes 8 rolls)

Apricot Tomatillo Salsa:

+ 1 Medium Tomatillo

+ 1 Large Apricot

+ 3 Drops Stevia

+ 1 Cipolline Onion

+ 1/4 Tsp Chopped Garlic

Black Bean Filling:

+ 2 Cups Cooked Black Beans

+ 1 Cup Chopped Bell Peppers (I used a tri-colored mix)

+ 2 Cipolline Onions

+ 1/4 Tsp Chopped Garlic

+ 1/4 Tsp Cumin

+ 1/2 TB Dried Cilantro

+ 1/2 TB Chili Powder

Eggplant:

+ 1 Large and Long Eggplant

Directions:

+ For the salsa, chop the apricot and tomatillo into quartered pieces and place all ingredients in a food processor. Process until you get a chunky salsa texture. Set aside.

+ For the bean filling, again, place all ingredients in a food processor and blend until you get a smooth, hummus-like texture. Set aside.

+ Now slice your eggplant length-wise in about 1/4in think slices. You can use a mandiline or a knife. Once you have the slices, grill them on each side for about 5 minutes. They need to be soft enough for rolling, but firm enough to hold the filling.

+ Preheat the oven to 415°F. Take each eggplant slice and put about 2 tablespoons of the bean filling on one end. Carefully roll it up and place a tooth pick in to secure it. Continue with the rest of the slices and filling. Place all your rolls in a baking pan and pour the salsa on top of all the rolls.

+ Place the baking pan in the oven and bake for about 15-20 minutes. Remove and serve!

Black Bean Eggplant Roll-Ups with Apricot Tomatillo Salsa | Strength and Sunshine #glutenfree #vegan

And the flavors worked! I was so happy digging into these. It was risky because I was starving by the time I finished making and photographing these. I remember the rain clouds were rolling in to so I had to snap some photos quickly and get these done. If these didn’t taste good and flopped, I would have majorly cried and screamed. Thankfully that didn’t happen and my tummy could happily be satisfied and the rain started pouring down outside 🙂 I’ll take it!

So tell me:

+ If you’re reading this blog, you must be at least semi-interesting in cooking and food. But I still have to ask, are you scared of the kitchen and experimenting? Do you enjoy cooking? I wish my mom loved cooking and food as much as me. She says she liked food, just has no desire to actually do the cooking. Sad life. But I think she is just scared of cooking. I really should teach her…if only I had the patience! 😉

+ If you had to teach a beginner cook one recipe, what would it be? Pancakes! It is so important and beneficial to have pancake making secured under your belt. They can be made sweet or savory, and are a base for other baking too! If you know how to make perfect vegan and gluten-free pancakes, your golden 😉

*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #WeekendBites, Real Food Recipe Roundup, Gluten-Free Tuesdays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*

———————————————-

Stay connected:
Facebook: Strength and Sunshine
Twitter: @RebeccaGF666
Instagram: rebeccagf666
Pinterest: RebeccaGF666
Bloglovin’: Strength and Sunshine
Google+: Rebecca Pytell

Comments

  3. Raia says

    Wow. Those do sound amazing. And I like the long title better than little rolls of goodness. 😉 Thanks for sharing them at Savoring Saturdays, Rebecca! Can’t wait to see what you link up this weekend!

    Reply

  5. kimmythevegan says

    Ok… I don’t even like eggplant but am totally intrigued by these! The salsa sounds like it would help lend a good flavour to the eggplant. What a fun idea =)
    I had to teach myself to cook too. I was scared at first… and it was a lot of trial and error, but it’s fun and I like it =)
    Thanks so much for sharing this over at Healthy Vegan Fridays! I have pinned this to our Pinterest Board =)

    Reply

    • Rebecca @ Strength and Sunshine says

      This will make you love eggplant!
      Haha cooking is the best thing to ever happen to humans 😉

      Reply

  8. Deborah Davis says

    Hi Rebecca,
    Your Black Bean Eggplant Roll-Ups With Apricot Tomatilla Salsa are absolutely fabulous! What a fun and festive dish to serve to family, friends and for parties! They are also great to pack and go for a not so ordinary lunch, so thank you for sharing this delightful recipe with us at the Plant-Based Potluck Party Blog Hop!

    Reply

  11. Katerina says

    I love eggplants! Thanks for coming and linking up at The Weekend Social. All posts get pinned in our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!

    Reply

  18. Becca @ The Earthlings Handbook says

    This looks delicious! I am definitely the experimental type of cook. 95% of my experiments turn out pretty well, and at least 25% are good enough to make again without further adjustments. I try to take notes so I can replicate the good ones. I come from a long line of experimental cooks. My great-grandmother was notorious for cooking without recipes, but her daughter-in-law was a recipe follower, so she literally stood there holding a measuring cup between my great-grandmother and the mixing bowl to catch the ingredients so she could write down the recipe! 🙂

    I’m terrible at pancakes. I’m too nervous and flip them too early so that they fall apart.

    The one recipe I would teach a beginning cook is a quick one-pot meal that gives serious flavor to vegetables and easily adapts to what you have on hand, like this one:
    http://articles.earthlingshandbook.org/2012/08/14/summer-vegetable-sunflower-blop/

    Reply

    • Rebecca @ Strength and Sunshine says

      Ha! Real cooks don’t need recipes!
      Just wait until you see bubbles (little holes) in the batter before you flip! Make then small too if you are still nervous about flipping! It will be easier 😉

      Reply

  19. Marla says

    Hi Rebecca,
    I have never understood all the SEO stuff myself so I just wing it and do the best I can. Yes I do enjoy cooking and experimenting with food. It becomes a way of life if you have food allergies.
    This recipe sounds great. Thanks for sharing on Real Food Fridays. Have pinned & twitted.

    Reply

    • Rebecca @ Strength and Sunshine says

      Haha, winging it is the name of the game for me!
      Yes! Experimenting is a way of life for us allergy foodies!

      Reply

    • Rebecca @ Strength and Sunshine says

      Thank you!!! Eggplants go so well in any hearty dish! Especially with tons of yummy sauce or in this case salsa 😉

      Reply

  23. Nancy A says

    Great recipe Rebecca at +Strength & Sunshine. I saw it at the Plant Based Potluck Party Link Up #27. http://urbannaturale.com/share-the-food-fun-at-the-plant-based-potluck-party-link-up-27/ Love the idea of combining eggplant, beans, and apricot salsa. I have an eggplant recipe there too-Delicious Eggplant Lasagna Sans Pasta and Cheese. If you get a chance, please check it out and let me know what you think. Be well. Live well. Lead a colorful life! Nancy A.

    Reply

  26. Kelly says

    Those look delicious! The eggplant makes me a little nervous, as far as overcooking or getting it slimy, but yours looks amazing! Well done!

    Reply

    • Rebecca @ Strength and Sunshine says

      Eggplant can get a bit tricky, but you can’t mess this one up! Plus the salsa and filling mask any mistakes 😉

      Reply

  30. Cat says

    I wish someone would teach me how to nail pancakes – I somehow still manage to mess them up half the time! Ah well, they always taste great 😉 This recipe looks fantastic – I love eggplant but never do anything exciting with it (I always grill or roast it with some seasoning – delicious but yawn!) so I may have to give this a go.

    Reply

    • Rebecca @ Strength and Sunshine says

      Haha, just keep practicing! Eventually you find what works 😉

      Grilled eggplant is the best!!!

      Reply

  36. Michele @ paleorunningmomma says

    I tend to put my heart into everything I experiment with, and that definitely leaves me with “cooking heartbreak” when something fails. I need to lighten up and just be happy to experiment! I can’t have beans, but doing an eggplant roll up looks like such a yummy idea.

    Reply

  37. Natalie says

    Cool recipe, I haven’t used eggplant in forever!

    I totally agree, I rarely know what my kitchen experiments are going to turn out like when I start. I just let the food surprise me, it’s more fun that way 🙂

    Reply

    • Rebecca @ Strength and Sunshine says

      Eggplant gets forgotten a lot, but then I see it and want to make ALL the eggplant!
      Cooking is the greatest surprise of life 😉

      Reply

  39. Katherine says

    Um that long title totally doesn’t do justice to how amazing these look! I love meatless mondays! This also looks like such a fall dish. Ugh imagine eating this while it’s chilly outside YES!

    Reply

    • Rebecca @ Strength and Sunshine says

      Haha and surprise, but i made this in the summer 😉 But hey, it works year round 😉 Haha!

      Reply

    • Rebecca @ Strength and Sunshine says

      Haha, no! I made these during one of my last weeks at home, haha! No way could I pull this one off int he dorm 😉

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

rebecca

Meet Rebecca

Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

Read More…

Most Popular Posts

Gluten-Free Coffee Cake with Cinnamon Streusel (Vegan, Allergy-Free)
How-To Cook Beans In A Rice Cooker
3-Ingredient Sesame Seed Crunch Candy (Gluten-Free)
Easy Dairy-Free Indian Butter Chicken (Gluten-Free, Paleo, Allergy-Free)
Southern Vegan Banana Pudding (Gluten-Free, Allergy-Free)
Homemade Spaghetti O's (Allergy-Free, Gluten-Free, Vegan)

Never Miss A Post



Categories

Archives