Tomato Vegetable Eggplant Rolls (Tomato Chaeso Gaji Roll)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Finely chop the peeled tomatoes, garlic, green onion, onion, zucchini, oyster mushrooms, and enoki mushrooms.
2. Heat olive oil (20 g) in a pan, stir-fry the garlic and onion, add the tomatoes, season with salt (4 g) and black pepper (3 g), and simmer to make the tomato sauce.
3. Blend the soft tofu, olive oil (10 g), salt (4 g), and lemon juice in a blender to make the soft tofu cream sauce.
4. Heat olive oil (5 g) in a pan and grill the beef brisket; in the same pan, add olive oil (15 g) and stir-fry the green onion, zucchini, oyster mushrooms, and enoki mushrooms, and season with salt (7 g).
5. Slice the eggplant thin, lightly grill it in a pan, put step 4 on top, and roll it up.
6. Spread the tomato sauce on the bottom, place the rolls from step 5 on top, and finish with the soft tofu cream sauce.