To me, eggplant used to be the vegetarian alternative to Chicken Parmesan and not something I would ever want to order or cook. However, that all changed after traveling to China. I spent the summer of 2012 in Beijing and fell in love with Chinese food. My new surprising favorite? Eggplant. Sezchuan, hot and sour, garlic – eggplant was everywhere and I ate it all. Now I include eggplant in a lot of my cooking. This dish takes under 30 minutes and is delicious!
Miso-glazed Eggplant and Asparagus
1/2 cup bulgur
1 medium eggplant
1 bunch of asparagus
2 tbsp vegetable oil
1 1/2 tbsp soy sauce
2 tbsp white wine
1 tbsp miso
1 tbsp water
2 tsp ginger
red pepper flakes, salt, and pepper
Prepare bulgur according to instructions on package, preheat oven to 400° F and lightly grease a large cookie sheet.
In a small bowl, add oil, white wine, miso, soy sauce, water, ginger, and red pepper flakes. Mix until combined.
Chop eggplant and asparagus in to one inch segments. In a larger bowl add about half of the sauce and the eggplant and asparagus and toss until well-coated. Place on the baking sheet and roast in the oven for 15-20 minutes. Toss halfway through cooking time.
Remove the asparagus and eggplant from oven and toss with cooked bulgur and the rest of your sauce. Add salt and pepper to taste. Serve!