• 2 Chinese or Japanese eggplants
• 2 tablespoon(s) sesame oil
• salt & pepper to taste

Filling 1:

• 1 cup alfalfa sprouts
• 1 cup red cabbage shredded

Filling 2:

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

Sauce 1:

• 2 teaspoon(s) dijon mustard
• 2 tablespoon(s) rice vinegar
• 1 tablespoon(s) agave or maple syrup
• 2 tablespoon(s) apple juice
• salt & pepper to taste

Sauce 2:

• 1 tablespoon(s) soy sauce (gluten-free if preferred)
• 1 tablespoon(s) rice vinegar
• 1 teaspoon(s) brown sugar
• 1 tablespoon(s) apple juice