Miso Eggplant Wraps

Ingredients

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

Instructions

1. In a small bowl, mix together 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. Let them marinate for at least 15 minutes.
3. Heat a grill pan or skillet over medium heat. Cook the marinated eggplant slices 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 aside.
5. To assemble the wraps, place a lettuce leaf on each tortilla wrap.
6. Top with cooked eggplant slices, julienned carrot, julienned cucumber, sliced green onions, and sprinkle with sesame seeds.
7. Drizzle with additional miso dressing if desired.
8. Roll up the wraps tightly and secure with toothpicks if needed.
9. Serve the miso eggplant wraps as an appetizer or a light meal.