Golden Sesame Eggplant Rolls with Gingered Coconut Rice and Fresh Herb Slaw

Ingredients

• •2 medium-sized eggplants
• •1 cup sesame seeds
• •1/4 cup soy sauce
• •2 tablespoons honey or maple syrup
• •1 tablespoon rice vinegar
• •1 teaspoon grated fresh ginger
• •1 tablespoon sesame oil
• •1 cup jasmine rice
• •1 cup coconut milk
• •1 cup water
• •1/2 teaspoon salt
• •1/2 cup shredded cabbage
• •1/2 cup grated carrots
• •1/4 cup chopped fresh cilantro
• •1/4 cup chopped fresh mint
• •1 lime, juiced

Instructions

1. 1

   Slice the eggplants lengthwise into 1/4-inch thick slices. Season lightly with salt and set aside to remove excess moisture.

2. 2

   Prepare the marinade by mixing soy sauce, honey or maple syrup, rice vinegar, grated ginger, and sesame oil in a bowl. Brush both sides of each eggplant slice with the marinade.

3. 3

   Sprinkle sesame seeds evenly on one side of the eggplant slices, pressing gently to adhere the seeds.

4. 4

   Heat a non-stick skillet over medium heat and lightly oil it. Cook the eggplant slices sesame-side down for 2-3 minutes, then flip and cook the other side until soft and golden. Set aside to cool slightly.

5. 5

   In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a simmer over medium heat. Cover, reduce heat to low, and cook for 15 minutes or until the liquid is absorbed and the rice is tender.

6. 6

   In a bowl, combine shredded cabbage, grated carrots, chopped cilantro, chopped mint, and lime juice. Toss to coat and set aside for the slaw.

7. 7

   To assemble the rolls, place a spoonful of gingered coconut rice and a bit of the fresh herb slaw onto one end of an eggplant slice. Roll tightly and secure with a toothpick if needed.

8. 8

   Serve warm or at room temperature with extra slaw on the side.