Ginger Tamari Eggplant Rolls
January 30, 2015
I am a little obsessed with finger food. I would much rather nibble on a range of different bits and pieces than sit down to a full meal. That doesn’t work so well when you have a family to feed and are conscious of making sure everyone has had their daily dose of fruit and vegetables. However, my obsession with finger food is the reason we have “Sunday Snacks” on the deck at our place! This little tradition allows me to indulge in my nibbles and to test out new entertaining recipes as I go.
I love that a dish like this can feature as nibbles on a Sunday afternoon with the kids and Mr Fresh, or can be served to guests when entertaining. The possibilities are endless when it comes to the variety of fillings. The rice and egg combination is surprisingly filling, these egg rolls make fresh light meal or lunch.
My two little boys both adore sushi. I make it reasonably often in Summer as an evening meal. Over the last month they have both requested sushi for dinner on numerous occasions. I tried this variation of sushi using egg as the casing rather than yaki nori after seeing a picture in a library book that I was flicking through a while ago. We have been collecting lots of eggplant each week from the garden thus they became the featured filling in this recipe.
These Ginger Tamari Eggplant Rolls are a little fiddly to prepare, as with sushi, but are well worth it. The egg provides a nice flavor variation to regular sushi. You will have rice and eggplant left over from this recipe so you may like to plan another meal the following evening such as fried rice, or biryani. I enjoyed the left over rice and eggplant for lunch the following day. I will most certainly be making the eggplant component of this recipe to serve as a meal on it’s own with rice and vegetables. The flavor is deep and intense with a warm zing of ginger, freshened in this recipe by the glorious crunch of the fresh ingredients that accompany it in the roll.
Do not be tempted to stuff as much rice or filling into one of these rolls as you would do if using regular yaki nori as the egg casing is more delicate and prone to breaking if you are not careful.
Are you a finger food fanatic? Do you incorporate it into your weekly menu or save it for guests?
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