Eggplant, a high-potassium food, and various vegetables are used to enhance chewy taste, and the sauce is seasoned with mustard and red wine. The savory taste of mustard harmonizes with the astringent taste of red wine.
Calories
89kcal
Carbs
9.1g
Protein
2.9g
Fat
4.6g
Sodium
58mg
Ingredients
Others
Eggplant 250g, Potato 50g, Mini Bell Pepper 30g, Onion 40g, Fried Garlic 15g Sauce : Whole Grain Mustard 15g, Olive Oil 30g, Chopped Garlic 15g, Sugar 5g Oligosaccharide Syrup 15g, Red Wine 30g Side Vegetables : Young Vegetables 30g Garnish : Parmesan Cheese
Finding these ingredients in the US
- Oligosaccharide SyrupKorean oligosaccharide syrup. Light corn syrup or honey gives a similar sheen and mild sweetness.
Nutrition Facts
Per 100g of main ingredientsEggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Potato
- Rich in vitamin C (31mg) — acts as an antioxidant and helps you absorb iron
- Rich in potassium (590mg) — helps balance sodium and supports muscle function
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Slice the eggplant into thin sheets lengthwise. A peeler makes this easy.
🔍Julienne the potato and soak in cold water to remove all the starch.
🔍Julienne the bell pepper, onion, and green chili to the same length as the potato.
🔍Make the sauce.
🔍Grill the eggplant without oil.
🔍Lay out the grilled eggplant, roll with the prepared vegetables to make eggplant rolls, top with fried garlic and the sauce, and sprinkle with chopped parmesan cheese just before serving.