English
Eggplant Roll Salad

Photo: Korea Ministry of Food and Drug Safety

South Korea

Eggplant Roll Salad

가지말이샐러드

Side dish · Grilled

Side dishesCourse
89kcal · per serving
Not spicySpice
🌱 VeganGluten-free
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Recipe

Eggplant Roll Salad

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1
  • eggplant가지
    250 g
  • potato감자
    50 g
  • mini bell peppers미니파프리카
    30 g
  • onion양파
    40 g
  • fried garlic마늘튀김
    15 g
  • Sauce: whole grain mustard소스 : 홀그레인머스터드
    15 g
  • olive oil올리브오일
    30 g
  • minced garlic다진마늘
    15 g
  • sugar설탕
    5 g
  • oligosaccharide syrup올리고당
    15 g
  • red wine레드와인
    30 g
  • Side vegetables: baby greens곁들이채소 : 어린채소
    30 g

Nutrition per serving

89kcal
9.1gCarbs
2.9gProtein
4.6gFat
58mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Slice the eggplant lengthwise into thin sheets. A peeler makes this easy.
  2. Julienne the potato and soak in cold water to remove all the starch.
  3. Julienne the bell peppers, onion and green chili pepper to the same length as the potato.
  4. Make the sauce.
  5. Grill the eggplant without oil.
  6. Lay out the grilled eggplant and roll the prepared vegetables inside to make eggplant rolls, top with the fried garlic, finish with the sauce, and sprinkle with chopped Parmesan cheese just before eating.
💡 TipEggplant, a high-potassium food, and a variety of vegetables are used to increase chewiness, and mustard and red wine in the sauce balance the nutty taste of the mustard with the tannic taste of the red wine.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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