Eggplant Rolls (Gaji Mari)

• 2 eggplant long and thick - see note, asian variety
• 2 to 3 tablespoons perilla oil or olive oil, or sesame oil
• salt
• black pepper

Filling option 1

• 1 alfalfa sprouts or any sprouts, package
• 3 ounces red cabbage thinly sliced

Filling option 2

• 1/4 red bell pepper
• 1/4 bell pepper orange
• 1/4 yellow bell pepper
• 1/4 green bell pepper
• 1 enoki mushrooms package

Hot mustard sauce

• 2 teaspoons mustard yeon gyeoja, 연겨자 or dijon mustard, Korean hot variety
• 2 tablespoons vinegar
• 1 tablespoon rice syrup or sugar
• 2 tablespoon pear or apple juice or 1 tablespoon Korean plum syrup, juice from grated
• ⅛ teaspoon salt

Soy-based sauce

• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1 tablespoon plum extract or apple juice, Korean