Braised Eggplant Rolls Recipe

Name: Braised Eggplant Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g flour; 250 ml boiling water; ½ cup sesame seeds; 2 tablespoons sesame oil; 4 -5 narrow Japanese eggplants or 1 medium eggplant; 2 tablespoons peanut oil; 4 garlic cloves, crushed; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 tablespoon shaoxing cooking wine or 1 tablespoon brandy; 2 teaspoons grated ginger; 1 teaspoon sugar; 12 cucumber, seeded and cut into matchsticks; 4 spring onions, finely sliced lengthwise

Servings: persons

250 g flour
250 ml boiling water
½ cup sesame seeds
2 tablespoons sesame oil
4 -5 narrow Japanese eggplants or 1 medium eggplant
2 tablespoons peanut oil
4 garlic cloves, crushed
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon shaoxing cooking wine or 1 tablespoon brandy
2 teaspoons grated ginger
1 teaspoon sugar
12 cucumber, seeded and cut into matchsticks
4 spring onions, finely sliced lengthwise

1
Sift the flour into a bowl then gradually add the water, mixing until you get a smooth dough.
2
Turn the dough on to a lightly floured surface and knead for 3 minutes.
3
Cover with plastic wrap and allow to rest for 30 minutes.
4
Spread the sesame seeds on a dinner plate.
5
Working on a floured surface, divide the dough into 18 pieces and roll into balls.
6
Roll 2 balls out a little and brush 1 with sesame oil.
7
Top with the other flattened ball then press both sides into the sesame seeds.
8
Roll the double pancake out to a 15cm-diameter circle.
9
Repeat with the remaining dough.
10
Heat a frying pan over a medium heat.
11
Cook the pancakes, 1 at a time, for 1-2 minutes each side until firm and just starting to colour.
12
Separate the 2 pancakes immediately, stack on a plate, and cover tightly with tinfoil.
13
Keep in a warm oven if using immediately or refrigerate until needed and reheat in a steamer for a few minutes.
14
For the eggplant:.
15
Cut the eggplant lengthwise into 1.5cm slices then cut these into 1.5cm-wide sticks.
16
Cut these into 6cm lengths.
17
Heat the oil in a wok over a medium heat, add the eggplant and garlic, and stir to coat in the oil.
18
Lower the heat and cook for 5 minutes, stirring frequently, until browned.
19
Add the soy sauce, oyster sauce, Shaoxing or brandy, ginger and sugar.
20
Cover and cook for 10 minutes.
21
Transfer to a serving dish.
22
Serve with the warm pancakes and dishes of cucumber and spring onion.

1332

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 g flour, 250 ml boiling water, ½ cup sesame seeds, 2 tablespoons sesame oil, and more.

Yes, Braised Eggplant Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Eggplant Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions