The grilled vegetables were amazing, but unfortunately the dish overall was too close to my portobello fajitas, which we have all the time. I started looking for other ways to serve the vegetables. I kept seeing Bulgolgi, as Korean marinated steak is known, served in lettuce wraps. I grilled the vegetables again, including a sweet onion too, and this time wrapped them up Korean-style, with lettuce, jasmine rice, and herbs. Jackpot!
The marinade is a classic Bulgolgi marinade. The herbs I had handy were chives, mint, basil, and cilantro. I also added radish and cucumber slices. The cucumbers served with lettuce wraps are usually lightly pickled, but we had ours plain, since we like them best that way.
1 cup jasmine rice
1 smallish globe eggplant, about 3/4 pound
3 tablespoons sesame seeds
3 tablespoons sugar
1/2 cup soy sauce
3 tablespoons sesame oil
4 cloves garlic, minced
3/4 teaspoon ground black or white pepper
1 medium sweet onion, optional
Red curly lettuce leaves
Fresh herbs such as mint, basil, cilantro, and chives (or green onion)
Cook rice according to package directions. Or, bring rice and 1-1/2 cups water to a low boil. Cover, reduce to a simmer, and cook for 15 minutes until water is absorbed. Uncover, fluff up rice with a fork, and let stand a few minutes. Transfer to a serving bowl. You can serve the rice at room temperature or zap in the microwave for 30 seconds before serving.
Cut mushrooms and eggplant in strips about 1/2 inch thick and 1 inch wide, any length you like. Transfer to to a non-metal container or zippered plastic bag. In a small bowl, mix together the sesame seeds, sugar, soy sauce, sesame oil, green onion, minced garlic, and pepper. Pour over the vegetables and toss. Slice the onion into half-moons and separate the rings. Add the onion to the other vegetables. Set aside to marinate while you prepare the coals.
When your coals are medium-hot, drain the vegetables. Grill on a grill pan until eggplant and mushrooms are tender (the onions might still be a bit crunchy).
Serve grilled vegetables, lettuce, rice, and condiments separately so each diner can assemble their own wraps.