Asparagus Wrapped in Miso Eggplant
Lately, I've been missing Japan immensely, so my mind went to miso flavors and a healthier version of tempura like asparagus! Who doesn't love finger food? Especially darn tasty, Japanese inspired, miso marinated eggplant wrapped around fresh asparagus spears. Then oven roasted until golden and crispy. Simple, quick and something uniquely delicious to serve at that next gathering, the vegetarians will love you!
- 10 asparagus spears
- ½ Japanese/Chinese eggplant (long & skinny eggplant) - shaved into ribbons
- 1 tbsp tamari (soy sauce)
- 1 tbsp rice vinegar
- 1 tsp miso paste
- ½ tsp sesame oil
- ½ tsp coconut sugar
- ½ garlic clove minced
- Pinch pepper
- Heat oven to 425 Fahrenheit.
- Trim end of asparagus spears and set aside.
- Take peeler and run down length of eggplant to create thin ribbons of eggplant.
- Mix the rest of your ingredients in a medium bowl for the marinade.
- Add ribbons of eggplant to marinade until well coated & soaked (I let them marinade for 10 minutes, not necessary though).
- Take one ribbon of eggplant and starting at the tip of the asparagus wrap in a downward spiral along the spear. Wrap all your asparagus this way.
- Lightly oil a roasting pan and place wrapped asparagus onto pan.
- Roast for 5 minutes, then carefully flip and roast another 5 minutes.
- Broil on high, watching them carefully until they are golden brown and crispy!
- Serve hot.
You can find miso paste in almost every store these days in the Asian aisle. Superstore sells miso paste, I used white miso paste in this recipe, red would work as well!
Serving size: 10 wrapped spears Calories: 100 Fat: 2.8g Saturated fat: .4g Trans fat: 0 Carbohydrates: 13.9g Sugar: 8.2g Sodium: 1023.7mg Fiber: 5.1g Protein: 5.7g Cholesterol: 0