Korean•healthy

Eggplant Rolls (Gaji Mari)

Gorgeous, easy-to-make, vegan eggplant rolls

Ingredients

Quantities are shown as originally provided.

2 Asian eggplants (long and thick - see note)
2 to 3 tablespoons of perilla or sesame oil (or olive oil)
salt and pepper
1 package of alfalfa sprouts (or any sprouts)
3 ounces of red cabbage (thinly sliced)
1/4 red bell pepper
1/4 orange bell pepper
1/4 yellow bell pepper
1/4 green bell pepper
1 package of enoki mushrooms
2 teaspoons Korean hot mustard (yeon gyeoja, 연겨자 or dijon mustard)
2 tablespoons vinegar
1 tablespoon rice syrup (or sugar)
2 tablespoon juice from grated pear (or apple juice or 1 tablespoon Korean plum syrup)
⅛ teaspoon salt
1 tablespoon soy sauce
1 tablespoon vinegar
1 teaspoon sugar
1 tablespoon Korean plum extract (or apple juice)

1
Prepare the filling vegetables by thinly slicing.
2
Thinly slice the eggplant lengthwise by running a peeler through the eggplant while pressing it down as hard as you can. Putting pressure on the peeler will help with cutting even slices that are as thick as possible with a peeler. You can also use a mandoline to slice the eggplant.
3
Heat a pan with a tablespoon of oil. Place the eggplant slices in a single layer, lightly sprinkle with salt and pepper, and cook briefly over medium heat, 1 or 2 minutes per each side. Transfer to a plate.
4
Lay an eggplant slice on a flat surface. Place assorted vegetables on top at one end of the eggplant slice and roll up all the way. Repeat until all eggplant slices are used up.