Here is a marriage of global flavors, great for grilling season: asparagus with Japanese eggplant, flavored with Japanese furikake spice mix and Italian Balsamic glaze. Not so far from believable, as Asians regularly use vinegar and sweet sauces to flavor - exactly the effect of Balsamic glaze.
2 purple Japanese eggplants, cut into 3-inch quarters
1 bunch asparagus, tough ends trimmed
1 shallot, minced
2 cloves garlic, minced
dash red pepper flakes
1/3 cup extra virgin olive oil
1 tsp furikake Japanese spice mix
Balsamic glaze - I used Trader Joe’s
Heat grill to high. Combine the shallot, garlic, red pepper flakes and three quarters of the olive oil in a rimmed baking sheet. Mix well.
Using tongs, roll the asparagus generously in the seasoned oil.
Place asparagus on grill. Turn grill down to medium high. Spatula the remaining shallots and garlic from the baking sheet into a large mixing bowl. Add the remaining oil, the furikake and the eggplant sticks.
Mix well. Place eggplant on grill.
Turn asparagus and allow both the eggplant and the asparagus to cook another 2 minutes. Salt and pepper veggies to taste. Rotate each eggplant stick to an ungrilled face and turn the asparagus. Cook another 2 minutes. Repeat turning the veggies and cook a final 2 minutes.
Transfer the veggies to a serving platter, alternating layers of asparagus and eggplant. Drizzle balsamic glaze generously on top.
Serves 4-6.
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