Vegetable Rolls and Grilled Sweet Potato Eggplant

Steps

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

1. Halve the eggplant (1/2 pc) lengthwise and scoop out the inside; cut the remaining eggplant (20 g), cabbage (50 g), red bell pepper, and carrot into thin strips; cut the cabbage (20 g) and bok choy into bite-size pieces; cut the egg garnish into thin strips.
2. Peel the steamed sweet potato, mash it with the milk, heavy cream, and unsalted butter and mix well, fill the hollowed-out eggplant, top with minced garlic and unsalted cheese, and bake in an oven preheated to 180°C for 5 minutes.
3. Heat a pan over medium heat, add cooking oil (20 ml), stir-fry the shredded eggplant, cabbage, bell pepper, and carrot for 2 minutes, and remove.
4. In the same pan, add cooking oil (15 ml), then add the bite-size cabbage and bok choy and ground black pepper (0.5 g) and stir-fry for 3 minutes; remove.
5. On the roasted seaweed, layer the soaked rice paper, egg garnish, perilla leaf, and stir-fried shredded vegetables in that order, roll it up, and cut into bite-size pieces.
6. On a plate, arrange the baked eggplant, then the stir-fried cabbage and bok choy, then the kimbap-style rolls; finish with flower petals and parsley flakes (2 g).