Eggplant Rolls with Korean Spicy Miso & Asian Vinaigrette

Post date: Feb 22, 2010 3:26:58 AM

From LNY 2007.

30 Asian eggplants

Oil for drizzling

Preheat oven to 400°F. Slice eggplants lengthwise into 3/8" thick slicesDrizzle oil on baking sheet. Arrange eggplant slices in a single layer. Drizzle more oil over top of eggplant. Bake until soft, about 7-10 minutes, on each side.

Korean Red Chili Miso Paste (Yields 1/2 cup)

1/4 C. gochujang

2 garlic cloves, minced

2 T. sesame oil

1 T. soy sauce

2 t. sugar or Korean malt syrup (mool yut)

2 t. toasted sesame seeds

1 green onon, chopped finely

Korean Red Chili Miso Paste (Yields 4 cups)

2 C. gochujang

16 garlic cloves, minced

1 C. sesame oil

1/2 C. soy sauce

1/3 C. sugar or Korean malt syrup (mool yut)

1/3 C. toasted sesame seeds

8 green onions, chopped finely

Spread thin layer of Korean miso mixture on each eggplant slice. Roll into small cigar.

1 C. walnut oil

1 C. sesame oil

1 C. honey

1 C. rice vinegar

Pour vinaigrette over and let marinate for at least 3 hours or overnight.