Miso Eggplant Wraps

Ingredients

• Tortilla wraps (4)
• Sesame seeds (2 tablespoons)
• Green onions (2, sliced)
• Cucumber (1, julienned)
• Carrot (1, julienned)
• Lettuce leaves (4)
• Ginger (1 tablespoon, grated)
• Garlic (2 cloves, minced)
• Honey (2 tablespoons)
• Rice vinegar (2 tablespoons)
• Soy sauce (2 tablespoons)
• Miso paste (3 tablespoons)
• Eggplant (1 large, sliced)

Instructions

1. In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, honey, minced garlic, and grated ginger to make the marinade.
2. Place the eggplant slices in a shallow dish and pour the marinade over them, making sure each slice is well coated. Let them marinate for at least 15 minutes.
3. Heat a grill pan or skillet over medium heat. Add the marinated eggplant slices and cook for about 2-3 minutes on each side, until they are tender and slightly charred.
4. Remove the eggplant slices from the pan and set them aside to cool slightly.
5. To assemble the wraps, lay out the tortilla wraps and place a lettuce leaf on each one.
6. Top each lettuce leaf with the grilled eggplant slices, julienned carrot, julienned cucumber, and sliced green onions.
7. Sprinkle each wrap with sesame seeds and drizzle with additional miso dressing if desired.
8. Roll up the wraps tightly. You can secure them with toothpicks if needed.
9. Serve the Miso Eggplant Wraps immediately. They make a great appetizer or a light, refreshing meal.