Elegant Autumn Lunchbox Treat: Soft Eggplant Rolls Recipe
Unique Vegetable Dish, Eggplant Rice Rolls, Lunchbox Eggplant Rolls, Perfect with Sweet Chili Sauce
Introducing our delightful eggplant rice rolls, featuring a harmonious blend of tender eggplant and aromatic turmeric rice. They are perfect for autumn picnics or special lunchbox occasions. Easy to make and incredibly delicious, this dish is a unique treat for everyone to enjoy.
Main Ingredients- 1 serving of rice (approx. 150g)
- 1 medium eggplant
- 0.5 Tbsp turmeric powder
- 2 Korean green chilies (Cheongyang peppers)
- Cream cheese, a moderate amount (adjust to taste)
- Sweet chili sauce, a moderate amount (for drizzling)
Eggplant Seasoning- 1 pinch of salt
- 1 pinch of black pepper
Sushi Vinegar Mix (Sushi-zu)- 3 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1/4 tsp salt
- 2 Tbsp water
- 1 pinch of salt
- 1 pinch of black pepper
Sushi Vinegar Mix (Sushi-zu)- 3 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1/4 tsp salt
- 2 Tbsp water
Cooking Instructions
Step 1
First, prepare the rice for cooking. Rinse the rice thoroughly and let it soak for about 30 minutes. Once soaked, add 0.5 Tbsp of turmeric powder to the rice and pour in water as you normally would to cook a delicious, yellow turmeric rice.
Step 2
Next, prepare the Korean green chilies to add a flavorful kick. Remove the stems from the 2 chilies and finely mince them. If you prefer less heat, you can remove the seeds entirely or adjust the quantity.
Step 3
Now, let’s prepare and season the eggplant. Use a vegetable peeler (or Y-peeler) to thinly slice the eggplant lengthwise, creating long strips. This technique helps the eggplant roll smoothly. Sprinkle 1 pinch of salt and 1 pinch of black pepper onto the eggplant strips and let them sit for about 5 minutes to season.
Step 4
It’s time to cook the seasoned eggplant. Heat a non-stick pan over medium-high heat. Arrange the seasoned eggplant strips in a single layer in the hot pan. Cook over high heat, flipping them occasionally, until the moisture evaporates and they turn a nice golden brown. This cooking method enhances the eggplant’s texture.
Step 5
Let’s make the sweet and sour sushi vinegar mix that will give the rice its characteristic flavor. In a small saucepan, combine 3 Tbsp rice vinegar, 1 Tbsp brown sugar, 1/4 tsp salt, and 2 Tbsp water. Gently heat the mixture just until the sugar has dissolved, then remove from heat and let it cool.
Step 6
Now, we’ll make the sushi rice. Pour the cooled sushi vinegar mixture over the hot turmeric rice. Using a rice paddle, gently ‘cut’ and fold the rice to evenly distribute the vinegar without mashing the grains. Finally, add the minced green chilies and mix them in gently. Your flavorful turmeric sushi rice is now ready.
Step 7
Time to assemble the eggplant rolls! Lay a sheet of plastic wrap or cling film generously on a large tray or cutting board. Overlap the cooked eggplant strips slightly to create a larger rectangular base. Spread a moderate amount of cream cheese in the center of the eggplant layer. Place the turmeric sushi rice evenly on top of the cream cheese. Using the plastic wrap, carefully lift and roll the eggplant tightly to form a compact log.
Step 8
Slice the rolled eggplant logs into bite-sized pieces, similar to how you would cut sushi rolls or kimbap. Cutting them into appropriate thicknesses makes them easy to handle and perfect for a lunchbox. Lightly wetting your knife with water before slicing will help prevent the rice from sticking.
Step 9
And finally, the presentation! Arrange the sliced eggplant rolls attractively on a plate. Drizzle generously with sweet chili sauce over the top. Your elegant and nutritious autumn lunchbox eggplant rolls are complete! Enjoy your delicious creation.
