Eggplant Roll Salad

Ingredients

Eggplant 250g, Potato 50g, Mini Bell Pepper 30g, Onion 40g, Fried Garlic 15g 소스 : Whole Grain Mustard 15g, Olive Oil 30g, Chopped Garlic 15g, Sugar 5g Oligosaccharide Syrup 15g, Red Wine 30g 곁들이채소 : Young Vegetables 30g 고명 : Parmesan Cheese

Instructions

1. 1

   Slice the eggplant into thin sheets lengthwise. A peeler makes this easy.

   
2. 2

   Julienne the potato and soak in cold water to remove all the starch.

   
3. 3

   Julienne the bell pepper, onion, and green chili to the same length as the potato.

   
4. 4

   Make the sauce.

   
5. 5

   Grill the eggplant without oil.

   
6. 6

   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.