Sweet-and-Sour Glazed Eggplant Rollups

Styling and Photography by Devorah Applegrad
Food Prep by Leah Hamaoui

This elegant side dish can potentially be two dishes if you take the extra rice and serve it at a different meal. Trust me — no one except you and I will know it made a previous appearance.

YIELDS 12 EGGPLANT ROLLUPS

• 1 eggplant, washed
• kosher salt (for sprinkling and seasoning)
• 1 cup basmati rice
• 2 cups water
• 1 packet Lipton ranch seasoning and soup mix (if unavailable, use 1½–2 Tbsp mushroom soup mix + 1½–2 Tbsp onion soup mix, or 3 Tbsp onion soup mix)
• 2 Tbsp olive oil, plus more for spraying
• 1 red onion, diced
• 1 yellow pepper, diced
• 1 red pepper, diced
• pepper, to taste

Sweet-and-Sour Glaze

• ½ cup duck sauce
• 6 cloves garlic, crushed
• 1 tsp ground ginger
• ¼ cup sweet chili sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup

Trim top and bottom of the eggplant. Cut into ¼-inch (0.6-cm) slices lengthwise.

Place eggplant slices into a colander (I used two). Sprinkle the slices with kosher salt. Allow to sit and sweat (this removes the bitter taste).