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Gaji Mari (Korean-Style Eggplant Rolls) Recipe

    Table of Contents


    • 2 medium-sized Asian eggplants
    • 2 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon rice vinegar
    • 1 tablespoon honey or sugar
    • 2 cloves garlic, minced
    • 1 teaspoon grated ginger
    • 2 green onions, finely chopped
    • Toasted sesame seeds, for garnish
    • Vegetable oil, for frying
    • Salt, to taste
    • Optional: thinly sliced carrots, bell peppers, or cucumbers for filling


    Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle salt over the slices and let them sit for about 10-15 minutes to draw out excess moisture. Pat them dry with a paper towel.

    Heat a non-stick skillet or grill pan over medium heat. Lightly brush the eggplant slices with vegetable oil and grill them for 2-3 minutes on each side until softened and lightly charred. Remove from heat and let cool.

    In a small bowl, mix together soy sauce, sesame oil, rice vinegar, honey or sugar, minced garlic, grated ginger, and chopped green onions to make the marinade.

    Lay out the grilled eggplant slices on a clean surface. If using additional fillings like carrots, bell peppers, or cucumbers, place a small amount at one end of each eggplant slice.

    Roll up the eggplant slices tightly, enclosing the filling if using, to form neat rolls.

    Place the rolls seam side down in a shallow dish. Pour the marinade over the rolls, making sure they are evenly coated. Let them marinate for at least 30 minutes, or longer for more flavor.

    Once marinated, transfer the rolls to a serving plate and sprinkle with toasted sesame seeds for garnish.

    Serve the Gaji Mari chilled or at room temperature as a delicious appetizer or side dish. Enjoy!

    Note: You can customize the filling according to your preference. Some people like to add cooked ground meat or seafood inside the rolls for extra protein and flavor. Feel free to experiment with different fillings and adjust the seasonings to taste.

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