Easy Eggplant Recipes

Spicy Eggplant, Mushrooms and Tomatoes Rolled Up in a Savory Spinach Crepe

Seeking easy eggplant recipes? Enjoy easy spinach recipes? Try this recipe for crepes featuring an exotic Asian spice mix recipe! 

In anticipation of the summer vegetable season, World of Crepes and Edibly Asian have teamed up to create this exciting new vegetable crepe recipe.

One of the key ingredients is the Asian Spice Mix Recipe inspired by the foods of Xinjiang, the north-western province of China.

With ginger, garlic, chili flakes, and ground cumin, this special spice mix imparts a delicious smokiness that would complement any savory crepe recipe.

Says Kroocrew: "It's quite a unique flavour signature and more closely related to the foods of Turkey than those of the rest of China. The people in Xinjiang are called the Uyghur and probably many descended from traders of the Silk Route era. Although this is traditionally a predominantly meat-eating region, the spices lend themselves to a nice blend of summer vegetables. And what better way to eat your vegetables than rolled up in a crepe?"

Ingredients for Crepes

• 1 tbsp of vegetable oil
• 2 baby eggplants or 1 large eggplant, washed and diced into ¼-inch pieces
• 2 cups of baby portabella or shiitake mushrooms, washed and sliced
• 2 cups of grape or cherry tomatoes
• 2 garlic cloves, minced
• ½ cup of minced red onion
• 1 tablespoon of Xinjiang Spice (recipe follows)
• 6 spinach crepes

Xinjiang Spice Mix Recipe Ingredients:

• ¼ cup of cumin seed
• 2 tablespoons dried Szechuan chilli flakes
• 2 tablespoons black pepper
• 1 tablespoon Szechuan peppercorns
• 1 tablespoon ground ginger powder
• 1 tablespoon garlic powder
• 1½ teaspoons of chili powder
• 1½ teaspoons of sea salt

Directions for Making the Spice Mix:

1. Toast Szechuan peppercorns until fragrant. Toast cumin until lightly browned.
2. Grind peppercorns, cumin, chilli flakes and black pepper in a spice grinder or pulverize using a mortar and pestle.
3. Stir in remaining ingredients.

Directions for Making the Crepes:

Heat the oil in a wok. Add onion and garlic and sauté for 30 seconds. Add eggplant, mushrooms, tomatoes, and spice mixture. Sauté until eggplant is soft and almost transparent, the mushrooms are golden brown, and the tomatoes are almost bursting. Keep warm while preparing spinach crepes.

Transfer the first crepe to a serving plate and top with ½ cup of sautéed vegetables. Roll up. Repeat with remaining crepes. Serve immediately.

Yield: 6 servings (1 crepe roll each)

An excellent variation (as pictured above) would be to cut the eggplant into slices, dip into a beaten egg and then in a mixture of bread crumbs and the spice mixture. Bake for 30 minutes, turning halfway in the baking process. After cooking, slice into smaller pieces and mix with the sautéed mushrooms and tomatoes.

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