Eggplant Rolls recipe - ingredients, nutrition and when to eat it
A light side dish or meal made by grilling eggplant lengthwise, filling it with tofu and vegetables, and rolling it up.
A light side dish or meal made by grilling eggplant lengthwise, filling it with tofu and vegetables, and rolling it up. The tender eggplant pairs well with mild tofu and a subtle sesame oil aroma, making it a good choice for a light lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 304g serving): 228.1 kcal · protein 11.9g · carbohydrate 13.9g · fat 14.6g · sodium 660.3mg
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: Drain the tofu well so the filling isn’t watery and holds together properly.
Tips: Eggplant can tear if grilled too long, so remove it when it bends easily under the pressure of chopsticks.
Tips: Add about 1 tablespoon of filling at a time rather than overfilling, so the rolls hold their shape neatly.
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Ingredients (1 serving)
- Eggplant — 0.5 pc
- Tofu — 100 g
- Carrot — 20 g
- Onion — 30 g
- Garlic — 1 pc
- Green onion — 10 g
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp