Vegetable Roll with Grilled Sweet Potato and Eggplant
Main Dish·Other·1 serving (approx. 324g)
Vegetables rich in potassium help excrete sodium. We used sweet potatoes, which have a high sugar content, to create a sweet taste, and the crunchy texture of vegetables complemented the boring taste.
Calories
548kcal
Carbs
58.3g
Protein
15.9g
Fat
28g
Sodium
229.8mg
Ingredients
Main
Others
Eggplant(½pcs+20g), Cabbage(70g), Red Bell Pepper(20g), Carrot(20g), Bok Choy(1bundle), Egg Garnish (Jidan)(3pcs amount), Roasted Seaweed(1sheet(s)), Soaked Rice Paper(2sheet(s)), Perilla Leaf(2sheet(s)), Steamed Sweet Potato(200g), Milk(15g), Unsalted Butter(20g), Chopped Garlic(5g), Unsalted Cheese(15g), Fresh Cream(75g), Pepper Powder(0.5g), Edible Flower(Yellow 2pcs), Parsley Powder(2g), Cooking Oil(35ml)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
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
Cabbage
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.5g) — can support digestion and help you feel full
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Bok Choy
- Rich in vitamin C (19mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (87mg) — a key building block of bones and teeth
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
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.
🔍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.
🔍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.
🔍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.
🔍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.
🔍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.
🔍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.