Eggplant Rice Rolls recipe - ingredients, nutrition and when to eat it
Grilled eggplant is rolled around rice and served with a savory soy sauce dressing. The tender eggplant pairs well with the salty, nutty sauce.
Grilled eggplant is rolled around rice and served with a savory soy sauce dressing. The tender eggplant pairs well with the salty, nutty sauce. It makes a lovely summer lunch or packed meal.
Vegetables · 25 minutes to cook
Nutrition (per 318.8g serving): 279.9 kcal · protein 6.5g · carbohydrate 54.8g · fat 3.4g · sodium 400mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the eggplant about 4–5 mm thick so it doesn't tear when you roll it.
Tips: Let it cool briefly after grilling to make it easier to roll by hand.
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Ingredients (1 serving)
- Eggplant — 1 pc
- White rice — 0.7 bowl
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Green onion — 1 Tbsp
- Water — 1 tsp