Asparagus and Eggplant Bunches
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 bunch Asparagus
- 2 Tbsps olive oil
- Sea salt (to taste)
- ¼ cup tamari
- 2 Tbsps Maple syrup
- 1 tsp liquid smoke
- 1 Eggplant (sliced thin vertically)
- ¼ cup chopped almonds (for garnish)
Preparation steps
1.
Preheat oven to 350° F/ 175° C.
2.
Drizzle asparagus with olive oil, and sprinkle with sea salt. Place in oven and bake, turning occasionally until tender. Remove from oven and set aside. Do not turn oven off.
3.
In a small bowl whisk together tamari, maple syrup, and liquid smoke. Brush the liquid over the eggplant slices.
4.
Place the eggplant into the oven for about 5 minutes. Brush both sides again with marinade and turn slices over and let cook another 3 minutes. Remove from oven and let cool a few minutes, until able to handle.
5.
On a clean work surface, lay one to two slices of eggplant down. Place several stalks of asparagus and roll. Garnish with chopped almonds and serve warm or at room temperature.
