Rolled Eggplant Rice Rolls (Gaji Mari Bap)
Grilled Eggplant Rolls with Savory Meat Sauce: A Delicious Gaji Mari Bap Recipe
Did you know that grilled eggplant is incredibly savory? We’re taking that deliciousness and rolling it up with rice, then topping it all off with a flavorful meat sauce for an explosion of taste in every bite! This dish combines the unique texture of grilled eggplant with a rich, savory sauce, making it a delightful experience.
Main Ingredients for Eggplant Rolls- 2 eggplants
- Salt to taste
- 5 perilla leaves (깻잎)
- 400g cooked rice
- 1 Tbsp sesame oil
Delicious Meat Sauce Ingredients- 1 Tbsp minced garlic
- 100g ground pork
- Approx. 1/4 cup chopped green onions (about 1 handful)
- 1 Tbsp cooking wine (or mirin)
- 1 Tbsp doenjang (soybean paste)
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp water
- 1 tsp Vietnamese chili powder or spicy chili powder (adjust to your preference)
- 1 Tbsp minced garlic
- 100g ground pork
- Approx. 1/4 cup chopped green onions (about 1 handful)
- 1 Tbsp cooking wine (or mirin)
- 1 Tbsp doenjang (soybean paste)
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp water
- 1 tsp Vietnamese chili powder or spicy chili powder (adjust to your preference)
Cooking Instructions
Step 1
Start by washing the 2 eggplants thoroughly under running water. Trim off the stem ends to prepare them for cooking.
Step 2
Carefully cut off and discard the tough stem ends of the eggplants. This ensures they are easy to handle and roll later.
Step 3
Slice the eggplants thinly, about 3-5mm thick, depending on their size. Lightly sprinkle salt over the sliced eggplant and let it sit for about 5 minutes. This process draws out excess moisture, making the eggplant more tender and flavorful.
Step 4
After 5 minutes, you’ll notice water has been released from the eggplant. Gently pat the slices dry with paper towels. Removing excess moisture helps the eggplant grill without excessive oil splattering and ensures a crispier texture.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Place the eggplant slices in the pan and grill until golden brown and slightly softened, resembling the aroma of roasted sweet potatoes. This slow grilling brings out the eggplant’s rich, sweet flavor.
Step 6
Congratulations! Your delicious grilled eggplant is ready. Now, let’s prepare the accompanying rice and sauce.
Step 7
Now, let’s prepare the enticing meat sauce that will elevate the flavor of the eggplant.
Step 8
Finely chop the green onions (about 1 handful). In a pan, lightly heat some oil over low heat and sauté the chopped green onions until fragrant and lightly golden. Be careful not to burn them.
Step 9
Add the 100g of ground pork to the pan. Cook, breaking it up with your spatula, until the pink color disappears and the pork is thoroughly cooked. Stirring continuously prevents clumping and ensures even cooking.
Step 10
To eliminate any pork odor, add 1 Tbsp of cooking wine (or mirin) and stir-fry it with the pork. The cooking wine also helps tenderize the meat.
Step 11
If you have any leftover bits of eggplant from slicing earlier, finely chop them and add them to the pan to cook with the pork. The subtle sweetness and flavor of the eggplant will add depth to the meat sauce.
Step 12
Add all the meat sauce ingredients (1 Tbsp doenjang, 3 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp water) to the pan. Stir well to combine everything and bring the sauce to a simmer. Cook slowly, stirring occasionally, until all ingredients are well incorporated.
Step 13
Once the sauce is simmering, stir in 1 tsp of Vietnamese chili powder or spicy chili powder. This adds a pleasant kick and enhances the overall savory flavor of the sauce. (Adjust the spiciness to your liking.)
Step 14
Taste the sauce and adjust seasoning if needed. Turn off the heat, then add the 5 thinly sliced perilla leaves (깻잎) and gently mix them in. The fresh aroma of the perilla leaves adds a final refreshing touch.
Step 15
And there you have it – a wonderfully flavorful meat sauce! I’m already excited to spoon this over the rice.
Step 16
In a bowl, combine 400g of warm cooked rice with 1 Tbsp of sesame oil. Gently mix and shape it into bite-sized rice balls. The nutty aroma of sesame oil makes the rice irresistible.
Step 17
Take a slice of the grilled eggplant, place a rice ball in the center, and carefully roll the eggplant around the rice to form a neat roll, similar to making a mini sushi roll.
Step 18
Finally, generously spoon the warm meat sauce over the rolled eggplant. Your beautiful and delicious Gaji Mari Bap is now complete! Enjoy every bite!
