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.
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.
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.
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.
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 😉
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
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!
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!*
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Pali says
July 31, 2016 at 12:40 pmWow this looks amazing!! I can’t wait to try this out.
Rebecca @ Strength and Sunshine says
July 31, 2016 at 12:41 pmO, thank you!
Kirsten says
July 25, 2015 at 4:49 pmRebecca,
Thanks for this recipe!
Rebecca @ Strength and Sunshine says
July 25, 2015 at 5:07 pmThanks!
Raia says
October 17, 2014 at 1:00 pmWow. 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!
Rebecca @ Strength and Sunshine says
October 17, 2014 at 2:13 pmHahahaha! Thanks Raia!
Diane Balch says
October 17, 2014 at 8:46 amJust want you to know that your recipe is being featured on Weekend Bites today. I will be pinning and tweeting it this week too.
Rebecca @ Strength and Sunshine says
October 17, 2014 at 8:52 amAlready saw it!
kimmythevegan says
October 15, 2014 at 8:37 pmOk… 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 =)
Rebecca @ Strength and Sunshine says
October 15, 2014 at 8:40 pmThis will make you love eggplant!
Haha cooking is the best thing to ever happen to humans 😉
Diane Balch says
October 15, 2014 at 2:24 pmI absolutely love your Mexican Eggplant. I have never seen it done other than Mediterranean style. Pinned. Thanks for bring this to Weekend Bites.
Rebecca @ Strength and Sunshine says
October 15, 2014 at 2:28 pmLol, not Mexican, no specific cuisine here!
Yaitza says
October 15, 2014 at 12:15 pmHow did I miss this one! You know how much I love eggplants… I need to give this a try ;o)
Rebecca @ Strength and Sunshine says
October 15, 2014 at 12:16 pmYes you do! It’s never to late 😉
Deborah Davis says
October 14, 2014 at 8:35 pmHi 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!
Rebecca @ Strength and Sunshine says
October 14, 2014 at 8:37 pmThanks Deb!
Stephanie says
October 13, 2014 at 3:36 pmLooks absolutely delicious!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Rebecca @ Strength and Sunshine says
October 13, 2014 at 3:45 pmThanks.
Jennifer | The Deliberate Mom says
October 13, 2014 at 12:19 pmOoooh, Rebecca, this looks and sounds so fabulous and healthy!
Mmmmm, I’m definitely going to have to give this a try.
Thanks for sharing (and for linking up to the #SHINEbloghop.
Wishing you a lovely day.
xoxo
Rebecca @ Strength and Sunshine says
October 13, 2014 at 12:25 pmThanks Jennifer!
Katerina says
October 13, 2014 at 11:05 amI 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!
Rebecca @ Strength and Sunshine says
October 13, 2014 at 11:11 amThanks Katerina!
Purelytwins says
October 12, 2014 at 7:51 pmgreat idea we have seen people use zucchini to do this, so love this change!
Rebecca @ Strength and Sunshine says
October 12, 2014 at 7:55 pmEggplant is much more sturdy!
ana @ fit, fun & delish! says
October 12, 2014 at 2:13 amThese look so good! I’m finally starting to like eggplant so I may give these a try. Oh and thanks for the SEO tip… I’m terrible at that!
Rebecca @ Strength and Sunshine says
October 12, 2014 at 6:01 amYay! You should 😉
O SEO…..I reallam clueless!
Brianna @Flippin' Delicious says
October 11, 2014 at 2:44 pmSuch a great idea to use eggplant to make a roll-up. I’ve done that with zucchini before but never eggplant.
Rebecca @ Strength and Sunshine says
October 11, 2014 at 2:49 pmEggplant is so much easier and substantial for holding heartier fillings!
Laura @ Sprint 2 the Table says
October 11, 2014 at 12:00 amYummmmmm! I did an eggplant rollatini stuffed with vegan tofu ricotta “cheese.” Definitely need to brand out to other flavors. Tex Mex is the jam!
Rebecca @ Strength and Sunshine says
October 11, 2014 at 1:08 amYea! The more unique the flavors the better!
diann @ The Thrifty Groove says
October 10, 2014 at 8:55 pmWow, your pictures are amazing! It all looks so good!
Rebecca @ Strength and Sunshine says
October 10, 2014 at 9:07 pmThank you!
Alex Caspero MA,RD (@delishknowledge) says
October 10, 2014 at 3:08 pmThis is my kinda meal! I love everything about this- especially the apricot salsa! Yum!
Rebecca @ Strength and Sunshine says
October 10, 2014 at 3:11 pmThank you Alex!
Becca @ The Earthlings Handbook says
October 10, 2014 at 2:18 pmThis 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/
Rebecca @ Strength and Sunshine says
October 10, 2014 at 2:23 pmHa! 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 😉
Marla says
October 10, 2014 at 11:45 amHi 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.
Rebecca @ Strength and Sunshine says
October 10, 2014 at 11:48 amHaha, winging it is the name of the game for me!
Yes! Experimenting is a way of life for us allergy foodies!
Steph @MisplacedBrit says
October 10, 2014 at 8:23 amThis sounds delicious! And screams California 🙂 …We were there this spring & loved it. I love the mexican inspiration in this dish 🙂
Rebecca @ Strength and Sunshine says
October 10, 2014 at 9:13 amHaha, well I wish I was win California when I made this 😉
Giovanna @ Love, Thyme and Honey says
October 10, 2014 at 4:14 amI LOVE eggplant and this recipe looks absolutely delicious! I also never thought of pairing them with beans, but I’m super curious to try it now 🙂 Found you at the Foodie Fridays link up ! 🙂
Rebecca @ Strength and Sunshine says
October 10, 2014 at 4:16 amThank you!!! Eggplants go so well in any hearty dish! Especially with tons of yummy sauce or in this case salsa 😉
Honest mum says
October 9, 2014 at 6:58 pmWow so wonderful to look at and I bet they are super tasty too! Thanks for linking up to #tastytuesdays x
Rebecca @ Strength and Sunshine says
October 9, 2014 at 7:19 pmThanks! 😉
Nancy A says
October 9, 2014 at 1:45 pmGreat 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.
Rebecca @ Strength and Sunshine says
October 9, 2014 at 2:00 pmThanks!
Deborah @ Confessions of a Mother Runner says
October 9, 2014 at 11:24 amReally interesting combo of ingredients. I never would have thought of black beans w eggplant but why not?
Rebecca @ Strength and Sunshine says
October 9, 2014 at 11:29 amThanks! It’s a fun one!
Michelle @ Vitamin Sunshine says
October 9, 2014 at 7:52 amThose look wonderful! And what an interesting flavor combo. I’m intrigued!
Rebecca @ Strength and Sunshine says
October 9, 2014 at 7:58 amThank you Michelle! 🙂
Kelly says
October 9, 2014 at 6:11 amThose look delicious! The eggplant makes me a little nervous, as far as overcooking or getting it slimy, but yours looks amazing! Well done!
Rebecca @ Strength and Sunshine says
October 9, 2014 at 6:28 amEggplant can get a bit tricky, but you can’t mess this one up! Plus the salsa and filling mask any mistakes 😉
jill conyers says
October 9, 2014 at 6:01 amWhat time should I be over for dinner? This is a dish I know I would love! The variety of fruit salsa options that would be great with this are endless. Yum.
Rebecca @ Strength and Sunshine says
October 9, 2014 at 6:09 amHaha thanks Jill! You can come over anytime 😉
The Food Hunter says
October 8, 2014 at 3:32 pmdelicious!
Rebecca @ Strength and Sunshine says
October 8, 2014 at 3:33 pmThanks!
Bethany says
October 8, 2014 at 2:37 pmWow these look amazing! I LOVE eggplant so Im definelty going to try!
Rebecca @ Strength and Sunshine says
October 8, 2014 at 3:18 pmThanks Bethany! I hope you do try them 🙂
Cat says
October 8, 2014 at 2:33 pmI 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.
Rebecca @ Strength and Sunshine says
October 8, 2014 at 3:18 pmHaha, just keep practicing! Eventually you find what works 😉
Grilled eggplant is the best!!!
My Family Ties says
October 8, 2014 at 1:48 pmGreat recipe, I am always left wondering what to do with eggplant when it comes to recipes, and this one looks amazing! 🙂 #TastyTuesdays
Rebecca @ Strength and Sunshine says
October 8, 2014 at 2:17 pmThanks! It totally gets you out of the eggplant rut!
Nikki Vergakes says
October 8, 2014 at 12:19 pmSometimes I doubt myself in the kitchen because I think I could be more creative. Practice makes perfect. These look delicious!
Rebecca @ Strength and Sunshine says
October 8, 2014 at 12:32 pmNever let anything stop you in the kitchen!
Cindy (Vegetarian Mamma) says
October 8, 2014 at 11:07 amMy husband LOVES eggplant! Making this for sure!
Rebecca @ Strength and Sunshine says
October 8, 2014 at 11:48 amYay! Enjoy 😉
Jessica @ Nutritioulicious says
October 8, 2014 at 10:31 amI’m not a big fan of eggplant, but that looks great, especially love that apricot tomatillo salsa!
Rebecca @ Strength and Sunshine says
October 8, 2014 at 10:45 amHaha, thanks Jessica! Give it a try, maybe you will find a new love 😉
Cher says
October 8, 2014 at 9:45 amThe Roll-Ups look (and sound) absolutely amazing! I cannot wait to try this recipe!
Rebecca @ Strength and Sunshine says
October 8, 2014 at 9:54 amThank you Cher! Let me know if you give it a go!
Michele @ paleorunningmomma says
October 8, 2014 at 9:35 amI 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.
Rebecca @ Strength and Sunshine says
October 8, 2014 at 9:37 amWhen I do have the rare major flop, I do cry and get frustrated, haha!
Natalie says
October 8, 2014 at 8:34 amCool 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 🙂
Rebecca @ Strength and Sunshine says
October 8, 2014 at 8:57 amEggplant gets forgotten a lot, but then I see it and want to make ALL the eggplant!
Cooking is the greatest surprise of life 😉
Judee@ Gluten Free A-Z Blog says
October 8, 2014 at 8:21 amWhat a great gluten free idea! I am pinning this one. In the meantime I have a good size zucchini- maybe I could try it. Great post.
Rebecca @ Strength and Sunshine says
October 8, 2014 at 8:56 amThanks Judee! A zucchini probably isn’t durable or wide enough to hold this filling!
Becca @ The Earthlings Handbook says
October 10, 2014 at 1:54 pmThis recipe reminds me of Judee’s eggplant chili, which my family has enjoyed half a dozen times! I love eggplant, but my guys don’t, but they will eat it in that chili.
Rebecca @ Strength and Sunshine says
October 10, 2014 at 1:56 pmLol? I guess chili could be a “deconstructed” form of this?
Katherine says
October 8, 2014 at 8:13 amUm 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!
Rebecca @ Strength and Sunshine says
October 8, 2014 at 8:56 amHaha and surprise, but i made this in the summer 😉 But hey, it works year round 😉 Haha!
Tina Muir says
October 8, 2014 at 7:32 amThanks for joining meatless monday linkup! This sounds great Rebecca, love the idea of using the sweet apricot in there!
Rebecca @ Strength and Sunshine says
October 8, 2014 at 7:38 amThanks Tina! I don’t use apricots enough!
lindsay says
October 8, 2014 at 7:18 amdid you make this at the dorm? either way, can i come over? YUM!
Rebecca @ Strength and Sunshine says
October 8, 2014 at 7:37 amHaha, no! I made these during one of my last weeks at home, haha! No way could I pull this one off int he dorm 😉