Side dishe for 4

Eggplant Rolls

Name: Eggplant Rolls
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 1/2 tbsp perilla or sesame oil; salt and pepper; 1 package alfalfa sprouts; 3 oz red cabbage; 1/4 red bell pepper; 1/4 orange bell pepper; 1/4 yellow bell pepper; 1/4 green bell pepper; 1 package enoki mushrooms; 2 tsp korean hot mustard; 2 tbsp vinegar; 1 tbsp rice syrup; 2 tbsp juice from grated pear; 1/8 tsp salt; 1 tbsp soy sauce; 1 tbsp vinegar; 1 tsp sugar; 1 tbsp korean plum extract

Thin eggplant slices wrap crunchy vegetables and sprouts, then pair with a tangy mustard-soy sauce.

Typical price

$7.31for 4 servings

$1.83 per serving$7.31 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

45 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Korean Vegetarian Dairy-free Budget Side dishes

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Fresh peas and snap peas$3.49/lb typical	0.65 lb	$2.18Typical price
Cabbage$0.79/lb typical	0.2 lb	$0.15Typical price
Bell peppers$2.49/lb typical	0.4 lb	$0.93Typical price
Mushrooms$0.40/oz typical	10 oz	$4.00Typical price
Juice, soda and mixers$0.04/oz typical	1 oz	$0.04Typical price
Total for the servings shown		$7.31

Pantry staples you likely have

Asian sauces and pastesSalt and pepperMustard, mayo, ketchupVinegarHoney or maple syrupSoy sauceSugar and brown sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

Ingredients

2 1/2 tbsp perilla or sesame oil
salt and pepper
1 package alfalfa sprouts
3 oz red cabbage
1/4 red bell pepper
1/4 orange bell pepper
1/4 yellow bell pepper
1/4 green bell pepper
1 package enoki mushrooms
2 tsp korean hot mustard
2 tbsp vinegar
1 tbsp rice syrup
2 tbsp juice from grated pear
1/8 tsp salt
1 tbsp soy sauce
1 tbsp vinegar
1 tsp sugar
1 tbsp korean plum extract

Steps

Slice the eggplants lengthwise, sprinkle with salt, and let them stand for 10 minutes.
Whisk the hot mustard, both vinegars, rice syrup, pear juice, salt, soy sauce, sugar, and plum extract in a small bowl.
Cut the cabbage and bell peppers into thin strips, trim the enoki mushrooms, and rinse the sprouts.
Heat 1 tablespoon oil in a large skillet over medium heat, cook the cabbage, peppers, and mushrooms for 5 minutes, then stir in the sprouts.
Pat the eggplant dry, heat the remaining oil in the skillet, and cook the slices for about 3 minutes per side until tender.
Fill each eggplant slice with vegetables, roll it closed, and drizzle with the sauce.