Vegan Eggplant Roll-Up

Ingredients:
4 medium eggplants
2 large potatoes
1 can black beans, drained and rinsed
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped
1 tbsp olive oil
2 tbsp tomato paste
1 cup vegetable broth
2 tbsp nutritional yeast
1/2 lemon, juiced
Instructions:
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Slice the eggplants lengthwise into 1/4 inch (0.6 cm) slices. Arrange the slices on the prepared baking sheet, brush with olive oil, and season with salt and pepper. Bake in the preheated oven for 20 minutes.
Meanwhile, peel and dice the potatoes and add them to a large pot. Cover with water, bring to a boil, and cook until the potatoes are fork-tender, about 15 minutes. Drain and set aside.
In a large skillet over medium heat, add the olive oil, onion, and garlic. Cook until the onion is translucent, about 5 minutes. Add the red bell pepper, chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Cook for another 5 minutes.
Add the black beans, cooked potatoes, tomato paste, vegetable broth, nutritional yeast, lemon juice, and cilantro to the skillet. Mash everything together with a potato masher or fork until well combined.
Place a spoonful of the potato and black bean mixture on each eggplant slice. Roll up the eggplant slices and place them seam-side down in a 9×13 inch (23×33 cm) baking dish.
Bake in the preheated oven for 15 minutes, or until the eggplant is tender and the filling is hot.