Baby Eggplant & Grilled Asparagus

With Toasted Hazelnuts and Coconut

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts

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A note about serious food allergies

In Your Box (serves 2)

  • 6 oz. Asparagus
  • 1 Baby Eggplant
  • 1 Shallot
  • 1 Lemon
  • 1 fl. oz. Red Wine Vinegar
  • ½ fl. oz. Agave Nectar
  • Info
    1 oz. Hazelnuts
  • Info
    1 Tbsp. Finely Shredded Coconut
  • 1 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Baking Sheet
  • 1 Grill Pan or Outdoor Grill
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim the bottoms of the asparagus. Slice the eggplant into ¾" rounds, season with salt and let rest 10 minutes before grilling. Slice shallots into thin rings and set aside in separate heat-resistant container. Cut lemon in half across its equator.

  • Step 2 - Pickle the Shallot

    Pickle the Shallot

    In a small sauce pot, combine vinegar, agave, 1 Tbsp. of water and 1 tsp. of salt. Stir over high heat until the salt is dissolved. Pour the hot liquid over the sliced shallots and set aside.

  • Step 3 - Toast Hazelnuts and Coconut

    Toast Hazelnuts and Coconut

    Preheat oven to 350°F. Spread hazelnuts and coconut on a foil-lined sheet tray and bake until lightly browned, 8-10 minutes. Let them cool before giving them a rough chop.

  • Step 4 - Grill Vegetables

    Grill Vegetables

    Preheat grill on high heat. Blot excess moisture from the eggplant. Drizzle the asparagus and cut side of the lemon with olive oil and season both with salt and pepper. Arrange vegetables on grill and the lemon cut side down. Flip the eggplant to brown the second side after 3-4 minutes. Roll the asparagus to char evenly. Remove lemon after cut side is charred.

  • Step 5 - Make the Arugula Salad

    Make the Arugula Salad

    Drizzle the arugula with a bit of oil and season with salt and pepper.

  • Step 6 - Plate


    Shingle eggplant rounds on the plate. Arrange asparagus over them and a small mound of the dressed arugula. Garnish with hazelnut-coconut mixture and the pickled shallot. One more drizzle of olive oil would do nicely.