Vegan Eggplant Rolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Eggplant:
2 Asian Eggplants
2-3 tbsp.Sesame Oil
Salt and Pepper to taste
Filling:
1/4 Red Bell Pepper
1/4 Orange Bell Pepper
1/4 Yellow Bell Pepper
1/4 Green Bell Pepper
1 Package Enoki Mushrooms
Hot Mustard Sauce:
2 tsp. Korean Hot Mustard or Dijon Mustard
3 tbsp. Vinegar
1 tbsp. Rice Syrup (or Agave)
2 tbsp. Apple Juice
1/8 tsp. salt
1 tbsp. Soy Sauce
1 tsp. Sugar
1 tbsp. Korean Plum Extract (or more apple juice)
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Directions: |
Directions: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 hat are as thick as possible with a peeler. You can also use a mandolin to slice the eggplant.
3. Heat a pan with a tbsp. of olive oil. Place the eggplant slices in a single layer, add salt and pepper to taste, and cook briefly over medium heat, 1-2 minutes on each side. Transfer to a plate.
4. Lay eggplant slices on a flat surface. Place filling ingredients on top at one end of the eggplant slice and roll up all the way. Repeat until all eggplant slices are used. |
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