8 slices of Chinese Eggplant angle cut 1/2 inch
5 stalks White Asparagus trimmed and peeled
1 medium handful of Shitake Mushroom stems removed
Shredded fresh Baby Bok Choy for topping
1 large Indian Flatbread sliced in half
1/2 cup extra virgin Olive oil
2 Tbsp toasted Sesame oil
5 Tbsp rice wine vinegar
6 stalks of scallion thin sliced wite and green
2 tsp minced ginger
1 Tbsp minced garlic
2 Tbsp Low sodium soy sauce
Artichoke and Red Pepper Guacamole
1 avocado diced
2 cloves minced garlic
1/2 of a roasted red pepper (small dice)
small handful of chopped cilantro
1 Tbsp extra virgin Olive oil
1/2 jar of marinated artichoke hearts drained, fine chop
1/2 of a lemon, juice and zest
salt and pepper to taste
Directions..mix all ingredients for marinade and allow to sit refrigerated for 30 minutes..pour over vegetables and allow to sit no less than 1 hour and not more than 3..heat outdoor grill on medium and grease well..cook asparagus approx 10 minutes total turning frequently ..cook Chinese eggplant approx 2 minutes per side until lightly browned..also cook Shitakes approx 2 minutes per side and remove from heat and set aside..
In a medium bowl combine all ingredients for Guacamole and gently mash with the back of a fork..leave some chunks for texture and refrigerate..
Generously coat both sides of flatbread and layer eggplant and shitakes, slice asparagus thin and continue layering ..top with shredded Baby Bok Choy and fresh black pepper..top with other half of flatbread and cut in half..will make 2 sandwiches..Enjoy!
Tips..do not overcook eggplant..sauteeing vegetables can be done in place of grilling..