I haven’t had much luck with eggplants in the garden (I try, but…meh), so it’s always really fun to visit the markets and see what unusual varieties they have available throughout the season. This year I picked up some gorgeous Asian eggplants. There are different varieties labelled “Asian eggplants”, and while they may look different, they usually share a few common characteristics. They’re long and slender, with a thin skin that doesn’t need to be peeled, and a sweet creamy flesh.
Today I’m sharing a recipe that I created for Produce Made Simple, a website created by the Ontario Produce Marketing Association that aims to encourage people to eat more fruits and vegetables. The shape and texture of the Asian eggplants made me think of one of my favourite sushi rolls, the black dragon. This version is a vegetarian play on the black dragon roll and while I won’t try to pretend that eggplant tastes like unagi (BBQ eel that tops a black dragon roll), it kind of looks like it, and the sweet and umami-rich flavour of the glaze + the texture of the eggplant was the perfect blanket for a crunchy veggie roll.
I took a really fun sushi-making class at George Brown College many years ago, and to this day we occasionally make it at home, not because DIY sushi is faster, cheaper, or more convenient in any way, but simply because it’s delicious and a pleasure to make. It’s totally worth the effort if you enjoy getting your hands in the sticky rice.
Head on over to Produce Made Simple for the Eggplant Dragon Roll recipe and let me know if you give it a try!