Elegant Tuna and Eggplant Rolls
Party Appetizer: Eggplant Rolls with Tuna Filling
Introducing ‘Tuna Eggplant Rolls,’ a perfect dish for entertaining guests. This recipe features fresh eggplant wrapped around a savory filling of tuna, soft tofu, and crisp vegetables, creating a burst of flavor. Enhanced with simple seasonings, it’s a dish everyone will enjoy.
Main Ingredients- 1 eggplant
- 1 can (drained) tuna
- 1/2 block firm tofu
- Assorted leftover vegetables (e.g., carrot, onion, bell pepper), finely chopped
- 2 Korean green chilies (Cheongyang peppers), finely chopped
- 2 Tbsp pancake mix (buchim garu)
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp potato starch
- Vegetable oil, for frying
Dipping Sauce- 1 Tbsp soy sauce
- 2 Tbsp malt vinegar (or apple cider vinegar)
- A dash of sesame oil
- A dash of sesame seeds
- A pinch of minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp malt vinegar (or apple cider vinegar)
- A dash of sesame oil
- A dash of sesame seeds
- A pinch of minced garlic
Cooking Instructions
Step 1
First, thoroughly drain the oil from the canned tuna using a sieve. For the tofu, press it firmly between paper towels or a clean kitchen towel to remove as much moisture as possible. This step is crucial to prevent the filling from becoming too watery.
Step 2
In a large bowl, combine the drained tuna and pressed tofu. Mash them together. Add the finely chopped Korean green chilies, assorted finely chopped vegetables, a pinch of salt, a pinch of black pepper, and 2 tablespoons of pancake mix. Mix everything well until a cohesive filling is formed. (If you like, you can add a little minced garlic to the filling for extra flavor.)
Step 3
Using a peeler or a mandoline, thinly slice the eggplant lengthwise into about 0.5 cm thick strips. Do not peel the eggplant. Thin slices will make the rolls tender and easier to roll. Lightly sprinkle the eggplant slices with salt and let them sit for about 5 minutes to soften. Gently pat them dry with a paper towel. Place a portion of the tuna filling onto each eggplant slice.
Step 4
Starting from one end, carefully roll up the eggplant around the filling, tucking in the sides if necessary, to create neat rolls. Try to roll them tightly so they hold their shape.
Step 5
Lightly coat the outside of each rolled eggplant with potato starch. This will help create a crispy exterior when fried and ensure the filling stays inside.
Step 6
Heat a generous amount of vegetable oil in a frying pan over medium heat. Carefully place the coated eggplant rolls into the hot oil. Fry, turning them occasionally, until they are golden brown and crispy on all sides, and the eggplant is tender. Ensure they are cooked through.
Step 7
While the rolls are frying, prepare the dipping sauce. In a small bowl, whisk together 1 tablespoon of soy sauce, 2 tablespoons of malt vinegar (or apple cider vinegar), a dash of sesame oil, a dash of sesame seeds, and a pinch of minced garlic. Stir well until combined. (If you prefer a less tangy sauce, adjust the amount of vinegar to your taste.)
Step 8
▲ The finished Tuna Eggplant Rolls. Cut them into bite-sized pieces and serve with the prepared dipping sauce for a delightful appetizer!
