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Enoki Eggplant Rolls

Watch how to make it here

Enoki eggplant rolls are a quick and easy dish to prepare. They are simmered in a rich, soy garlic sauce and cooked until it creates a juicy and satisfying texture. This can be served as an appetizer or side dish.

Notes:

  1. Chinese eggplant is best used for this recipe for its shape, making it easy to create the rolls.
  2. Enoki mushrooms are typically sold in plastic packaging at most Asian grocery stores.
  3. Store leftovers in the fridge for up to 2 days. Reheat in the microwave for about 2 minutes before serving.

Prep Time

15 min

cooking time

10 min

Servings

4

total time

25 min

Difficulty

Easy

Ingredients

1
*Enoki and Eggplant*
2
2 Chinese eggplants, thinly sliced
3
pinch of salt and black pepper
4
1 tbsp garlic powder
5
1 tbsp neutral oil
6
1 package enoki, about 200g
7
1 scallion, thinly sliced
8
*Soy Garlic Sauce*
9
3 tbsp light soy sauce
10
2 tbsp granulated sugar
11
4 cloves garlic, minced
12
2 tbsp rice vinegar
13
1 tsp cornstarch

Cooking Instructions

1
1
Clean and dry the eggplant and enoki mushrooms. Halve one eggplant until you have 2 segments. With one segment, thinly slice the eggplant lengthwise, between 1/8 to 1/4 inches, until you have about 4-5 strips. Repeat with the remaining eggplant. There should be about 16-20 strips.
2
2
Heat up a nonstick pan or griddle with neutral oil. Season with a pinch of salt, black pepper, and garlic powder on each side. Cook the eggplant strips for 2 minutes on each side until slightly charred. Set aside.
3
3
Combine the sauce ingredients in a bowl and set aside.
4
4
To create the rolls, lay one eggplant strip on a clean, flat surface. Using your hands, tear apart about 1/4 to 1/2 inch bundle of the enoki. Add the enoki bundle to one end of the eggplant, add 1-2 scallion strips, and roll forward. Since the eggplant is slightly softened and has a little bit of oil, it should hold together on its own. Repeat until all the eggplant and enoki have been rolled.
5
5
Heat up a nonstick pan with 1 tbsp of oil. Add the enoki eggplant rolls and cook for 1 minute. You might have to cook in 2 batches (8-10 enoki rolls per batch) depending on the size of your pan. Flip to the other side, add 2-3 tbsp of the soy garlic sauce, and cook for another 2 minutes until the sauce thickens. Gradually add more sauce as needed.
6
6
Garnish with white sesame seeds. Serve immediately with steamed white rice. Enjoy!
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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