Exquisite Mushroom-Stuffed Vegetarian Eggplant Rolls in Spicy Black Bean Sauce

Allergens

Soy, Wheat (optional chili flakes)

Ingredients

• 1. 6 medium
• sized Japanese eggplants 2. 4 cups mixed wild mushrooms, chopped (e.g., shiitake, enoki, oyster) 3. 3 tablespoons vegetable oil, divided 4. 1 large onion, finely chopped 5. 3 cloves garlic, minced 6. 2 tablespoons black bean sauce 7. 1 teaspoon chili flakes (optional) 8. 2 tablespoons soy sauce 9. 1 tablespoon rice vinegar 10. Salt and pepper, to taste 11. 1/4 cup chopped green onions, for garnish 12. 2 tablespoons sesame seeds, for garnish

Instructions

1. Prepare the eggplants by cutting them lengthwise into 1/4 inch thick slices and sprinkling with salt. Leave them to rest in a colander for 30 minutes to remove excess moisture. Rinse and pat dry.
2. In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and garlic, and sauté until translucent.
3. Stir in the black bean sauce, chili flakes (if using), soy sauce, and rice vinegar. Cook for 2 minutes, then remove from heat and set aside.
4. In a separate pan, heat the remaining tablespoon of vegetable oil over medium high heat. Sauté the chopped wild mushrooms until they release their moisture and become tender. Season with salt and pepper to taste.
5. Preheat oven to 375°F (190°C). Lightly grease a baking sheet or use parchment paper.
6. To assemble the rolls, spread the mushroom mixture onto each eggplant slice, roll up tightly, and place seam side down on the prepared baking sheet.
7. Bake the eggplant rolls for 15 minutes, or until they are tender and golden brown.
8. In a large serving dish, combine the black bean sauce with the sautéed mushrooms and onions. Arrange the baked eggplant rolls in the sauce, garnish with green onions and sesame seeds, and serve immediately.

Chef’s Insight

To enhance the umami flavor of the dish, use different types of mushrooms for a more complex taste profile.

Notes

Serve with steamed jasmine rice or fried rice for a complete meal.