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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