Vegetable Roll with Grilled Sweet Potato and Eggplant

Ingredients

Eggplant(½개+20g), Cabbage(70g), Red Bell Pepper(20g), Carrot(20g), Bok Choy(1단), Egg Garnish (Jidan)(3개 분량), Roasted Seaweed(1장), Soaked Rice Paper(2장), Perilla Leaf(2장), Steamed Sweet Potato(200g), Milk(15g), Unsalted Butter(20g), Chopped Garlic(5g), Unsalted Cheese(15g), Fresh Cream(75g), Pepper Powder(0.5g), Edible Flower(노란색 2개), Parsley Powder(2g), Cooking Oil(35ml)

Instructions

1. 1

   Halve ½ eggplant and hollow it out; julienne the remaining eggplant (20g), cabbage (50g), red bell pepper, and carrot; cut cabbage (20g) and bok choy into bite-size pieces; and julienne the egg garnish.

   
2. 2

   Peel the steamed sweet potato, mash with milk, fresh cream, and unsalted butter, mix evenly, and fill the scooped-out eggplant; top with chopped garlic and unsalted cheese, and bake in an oven preheated to 180℃ for 5 minutes.

   
3. 3

   Heat cooking oil (20ml) in a medium-heated pan and stir-fry the julienned eggplant, cabbage, bell pepper, and carrot for 2 minutes, then remove.

   
4. 4

   Heat cooking oil (15ml) in the same pan, add bite-size cabbage and bok choy, and pepper (0.5g), stir-fry for 3 minutes, and remove.

   
5. 5

   On roasted seaweed, layer soaked rice paper → egg garnish → perilla leaf → stir-fried julienned vegetables in order, roll up, and cut into bite-size pieces.

   
6. 6

   Layer grilled eggplant → stir-fried cabbage and bok choy → gimbap in a bowl in order, and sprinkle with flower petals and parsley powder (2g) to finish.