How To Make Grilled Asparagus wrapped in eggplant

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Cut the eggplant into thin strips, about less than 1/4 inch thick, using a cleaver or mandolin.

Make the sauce by mixing teriyaki glaze, minced garlic, ginger, and lemon juice in a bowl.

Drizzle olive oil over the eggplant and asparagus before grilling.

Heat a grill skillet on medium-low for 15-20 seconds before placing the eggplant and asparagus on it.

Grill the eggplant and asparagus for about 1 minute, then remove them one by one to a tray.

Brush the sauce over the eggplant and asparagus on one side before grilling.

Continue grilling until the eggplant is caramelized and soft enough to wrap around the asparagus, checking for doneness after about 1.5 minutes.

Let the vegetables cool for a couple of minutes, then place the eggplant at the bottom and lay an asparagus piece on top to roll it up.

Brush the wrapped asparagus with the sauce again for a nice coat.

Slice tomatoes and brush them with the sauce, then sprinkle with black sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens