Are you familiar with that sweet feeling that you get when you’re experimenting with a new recipe for dinner, and your newly invented dish turns out to be a success? Well, not all of my inventions come out great the first time I make them, but the other night I was just that lucky!
That dish is on today’s agenda – Eggplant Rollups with Black Bean-Potato Stuffing. Boy did these come out great! Not only they are fully vegan, they also have no added oil in the recipe. My only wish was that I had bought two eggplants instead of one to have some leftovers!
I’ll admit that the idea of using roasted eggplant instead of lasagna noodles in Italian-inspired dishes is not new. I’ve seen some recipes online, but never got enough courage to try them because it seemed like too much work. But a couple weeks ago I made delicious stuffing for enchiladas that included potatoes and a few other ingredients that I had on hand, namely a can of black beans and an orange bell pepper. It was only logical to try that stuffing in other dishes!
I had a medium-sized eggplant that I sliced lengthwise and roasted in the oven until it was soft. Little did I know that it would shrink so much during roasting! Thankfully, I only had two people to feed (my husband and myself), so those 7 rollups were just enough. There was some leftover stuffing which I gladly wolfed down while the rollups were baking, so I suggest that you use a LARGE eggplant instead of medium when making this dish, and if you’ve got more than two people to feed, definitely double or triple the recipe!
It’s awesome if you have some homemade marinara sauce on hand, but if you don’t (like me that fateful night), feel free to use some store-bought marinara. Make sure it has no high-fructose corn syrup though!
I think these rollups came out pretty good-looking, no? Maybe I’ll make them some day when we have company over for dinner – you know how valuable some recipes can be in those cases!
See 27 health benefits of eggplant over here.
And the best part? My husband declared them so good that they are worth being included into our regular dinner rotation! I have no problem with that, especially since these rollups are (almost) pretty simple to make 🙂
A delicious dish with an Italian flare, these eggplant rollups will warm your heart and soul! Make sure to use a large-sized eggplant, and double or triple the recipe if cooking for company!
- 1 LARGE eggplant
- 1 cup prepared marinara sauce (or more, to taste), preferably with no oil added
- 2-3 medium potatoes, cut into 1-inch dice (about 1 1/2 cups cubed)
- 1 medium onion, sliced
- 3 garlic cloves
- 1/2 yellow or orange bell pepper, sliced into 1-inch-long strips
- 1 can black beans, drained and rinsed
- Low sodium soy sauce, to taste if needed
- 1 Tbsp oregano
- 1/2 Tbsp thyme
- 1/4 Tbsp sage
- 1/2 Tbsp paprika
- 2 Tbsp nutritional yeast
- Slice eggplant lengthwise into 1/3 to 1/4 inch-thick slices. Sprinkle salt on both sides of each slice, put all slices in a bowl, and let sit for 15-20 min, until eggplant slices release their bitter juices. Most of the salt will be wiped away later.
- Meanwhile, preheat the oven to 400°F. Pat each slice dry with paper towels to absorb the bitter juices and salt. Lightly spray both sides of each eggplant slice with cooking spray. Arrange slices on a cookie sheet.
- Bake in the oven for 15 min, then flip each slice and bake for another 5-10 min, until eggplant is soft. It doesn't need to be completely done at this point, just soft enough to roll up. Remove eggplant from the stove and set aside to cool. Reduce the heat of the oven to 375°F.
- Alternatively, you can grill eggplant for about 5 min per side.
- If you have a steamer or a pan equipped with a steamer insert (kind of like a colander), set it up on stovetop and steam cubed potatoes until they are soft, about 10-15 min. If you don't have a steamer, boil potatoes until done, drain and set aside.
- Meanwhile, heat 1-2 Tbsp of water or vegetable broth in a nonstick pan on medium heat. When the liquid is bubbling, add chopped onions and saute them for 5 min until soft, stirring occasionally. Add minced garlic and saute for 30 seconds. Add sliced bell pepper, saute for 3 min.
- Add drained and rinsed black beans along with oregano, thyme, sage, and paprika. Stir well and let the beans heat through, about 3 min. Add steamed or boiled potatoes, stir the mixture breaking up potatoes slightly.
- Put the potato-bean mixture into a large bowl, add nutritional yeast, mix well and taste. If you prefer a saltier taste, add low sodium soy sauce.
- Add 1-2 Tbsp of marinara sauce to the bottom of an ovenproof baking dish (I used an 8 by 8-inch Pyrex glass pan).
- Take a slice of baked eggplant, put a large spoonful (about 1/3 cup or more) of potato-bean stuffing on one end of the slice, and cover it with the remaining part of the slice. Ideally, the ends just need to touch. If they overlap, you may add more stuffing; if they don't touch, remove some. Put your rollup into the baking dish with the seam facing down.
- Proceed with the rest of the eggplant pieces. You may have some extra stuffing left if your eggplant wasn't big enough.
- Once all of the rollups are in the baking dish, pour the rest of marinara sauce over them, spreading to cover all rollups evenly.
- Bake uncovered for 20 min at 375°F. Once done, let cool for 5-10 min before serving.
I’ve always loved eggplant, and these rollups are going to be one of my new favorite dishes! Do you have any other plant-based recipes with eggplant that you love? Or maybe you’ve made vegetable rollups with other veggies in place of eggplant? Please share!