Stuffed Eggplant Rolls

The Magic of Stuffed Eggplant Rolls

Stuffed Eggplant Rolls have quickly become one of my favorite dishes to prepare. Every time I make these Stuffed Eggplant Rolls, I’m reminded of the vibrant, fresh ingredients that come together to create such a flavorful treat. The process begins with selecting the perfect eggplants—firm and smooth, with a rich, glossy skin. As I slice them into thin strips, I can’t help but imagine how they’ll soon be transformed into delectable little rolls, filled with colorful veggies and a touch of elegance.

Versatile Fillings

The beauty of Stuffed Eggplant Rolls lies in their versatility. Whether I’m opting for a filling of mixed sprouts and shredded cabbage or going all out with bell peppers and enoki mushrooms, each combination brings its own unique twist to the dish. Once the eggplant slices are cooked to tender perfection, I carefully assemble each roll, packing in the vegetables and rolling them up tightly. It’s a simple yet satisfying process that turns ordinary ingredients into something extraordinary.

The Perfect Sauces

For the finishing touch, I prepare two sauces that really elevate the rolls. The hot mustard sauce, with its tangy kick and hint of sweetness, pairs beautifully with the earthy eggplant. Alternatively, the soy-based sauce offers a rich, savory flavor that complements the freshness of the vegetables. Serving the Stuffed Eggplant Rolls with either sauce—or both—ensures that each bite is a burst of flavor, making the dish an impressive addition to any meal.

A Beautiful Presentation

As I arrange the rolls on a platter, garnished with a sprinkle of sesame seeds and fresh herbs, I’m always pleased to see how they brighten up the table. Whether served as a light meal, a healthy appetizer, or an elegant side dish, these Stuffed Eggplant Rolls are a testament to the joy of cooking with fresh, vibrant ingredients. They’ve truly become a beloved staple in my kitchen, and I hope you enjoy them as much as I do.

Chef’s Notes- Stuffed Eggplant Rolls

• Eggplant Selection: Choose firm, fresh eggplants for the best texture. Overripe or soft eggplants might fall apart during cooking or rolling.
• Slicing the Eggplant: Use a mandoline slicer for uniform slices. This helps the eggplant cook evenly and makes rolling easier. If you don’t have a mandoline, a sharp knife works as well—just try to keep the slices as even as possible.
• Cooking the Eggplant: Lightly oil the pan and avoid overcrowding the slices to ensure they cook evenly. Cook until tender but still firm enough to roll. Overcooking can make them too soft to handle.
• Filling Variations: Feel free to mix and match fillings based on your preferences. Julienned carrots, thinly sliced zucchini, or mushrooms can add different textures and flavors.
• Sauce Alternatives: For a unique twist, try adding a splash of sesame oil to the soy-based sauce or a pinch of red pepper flakes for added heat. You can also adjust the sweetness or tanginess of the sauces according to your taste.
• Serving Suggestions: These rolls are versatile. Serve them warm for a comforting meal or at room temperature as an appetizer. They pair well with a fresh salad or a bowl of steamed rice.

Stuffed Eggplant Rolls

Recipe by Kimmy

Course: Appetizer, Main Course, Side DishCuisine: Fusion, KoreanDifficulty: Medium

Servings

4

rolls

Prep time

20

minutes

Cooking time

10

minutes

Calories

150

kcal

Total time

30

minutes

Dive into the delightful world of Stuffed Eggplant Rolls! This simple yet elegant dish is perfect for any occasion, featuring tender eggplant slices filled with a vibrant mix of fresh vegetables. The rolls are complemented by a choice of tangy mustard or soy-based sauce, making every bite a burst of flavor. Perfect for a healthy, light meal or an impressive appetizer, these rolls are sure to be a hit at your next gathering!

Ingredients

• Eggplant Base

• 2 medium-sized Italian eggplants

• 2 to 3 tablespoons olive oil or avocado oil

• Salt and black pepper to taste

• Filling Option 1

• 1 package of mixed sprouts (alfalfa or any variety)

• 3 ounces finely shredded purple cabbage

• Filling Option 2

• 1/4 red bell pepper, thinly sliced

• 1/4 orange bell pepper, thinly sliced

• 1/4 yellow bell pepper, thinly sliced

• 1/4 green bell pepper, thinly sliced

• 1 package of enoki mushrooms

• Hot Mustard Sauce

• 2 teaspoons Dijon mustard or spicy brown mustard

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey or agave syrup

• 2 tablespoons apple juice or pear juice

• 1/8 teaspoon sea salt

• Soy-Based Sauce

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon brown sugar or coconut sugar

• 1 tablespoon apple juice or pear juice

• Alternative Ingredients:

• Olive oil can be replaced with avocado oil.

• Honey can be substituted with agave syrup for a vegan option.

• Apple cider vinegar can be replaced with white wine vinegar.

• Soy sauce can be substituted with tamari for a gluten-free option.

Directions

• Prepare the Vegetables – Thinly slice the bell peppers and shred the purple cabbage. Set aside the mixed sprouts and enoki mushrooms.
• Slice the Eggplant – Using a mandoline slicer or a sharp knife, slice the eggplants lengthwise into thin strips. Aim for uniform thickness to ensure even cooking. Heat a nonstick pan over medium heat and add olive oil. Place the eggplant slices in a single layer in the pan. Season lightly with salt and pepper. Cook each side for about 1-2 minutes until tender but not mushy.
• Assemble the Rolls – Lay an eggplant slice flat on a clean surface. Place a small amount of mixed sprouts and shredded cabbage (or bell peppers and enoki mushrooms) at one end of the slice. Roll up tightly and secure with a toothpick if necessary.
• Prepare the Sauces – For the hot mustard sauce, mix Dijon mustard, apple cider vinegar, honey, apple juice, and sea salt in a small bowl until well combined. For the soy-based sauce, combine soy sauce, rice vinegar, brown sugar, and apple juice in another bowl.
• Serve – Arrange the eggplant rolls on a serving platter and drizzle with your choice of sauce or serve the sauces on the side for dipping.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mandoline slicer

Nutrition Facts

• Calories: 150kcal
• Carbohydrates: 18g
• Protein: 3g
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 450mg
• Fiber: 5g
• Sugar: 10g
• Vitamin A: 15IU
• Vitamin C: 60mg
• Calcium: 4mg
• Iron: 6mg

FAQs- Stuffed Eggplant Rolls

Can I make these eggplant rolls ahead of time?

Yes, you can prepare the rolls and store them in an airtight container in the refrigerator for up to 2 days. Reheat gently or serve at room temperature.

Can I freeze the stuffed eggplant rolls?

Freezing is not recommended as it may affect the texture of the eggplant. However, you can freeze the cooked rolls if needed. Let them cool completely, then wrap them tightly and freeze for up to 1 month. Thaw in the refrigerator before reheating.

What if I don’t have a mandoline slicer?

A sharp knife works well if you don’t have a mandoline slicer. Just aim to slice the eggplants as evenly as possible to ensure consistent cooking.

Can I use a different type of sauce?

Absolutely! Feel free to experiment with different sauces. A tahini sauce or a spicy hoisin sauce can be a delicious alternative to the mustard or soy-based sauces.

How can I make this recipe gluten-free?

Use tamari instead of soy sauce to make the recipe gluten-free. Also, ensure that the other ingredients, like the rice syrup, are gluten-free.