These delicious eggplant roll-ups are made with black beans, bell peppers and a super tasty apricot tomatillo salsa. This great dish is full of flavor, tangy and healthy!
Send some love to strengthandsunshine.com where we found this recipe!
These delicious eggplant roll-ups are made with black beans, bell peppers and a super tasty apricot tomatillo salsa. This great dish is full of flavor, tangy and healthy!
Send some love to strengthandsunshine.com where we found this recipe!
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 1/4 in think slices. You can use a mandolin 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!
By VeggieSouls
