Hoisin Grilled Eggplant Recipes

Steps:

• Heat grill to medium. In small bowl, whisk together hoisin sauce and 1 tablespoon oil; set aside.
• Halve eggplants lengthwise; slice a bit off the skin side so they lie flat, and score both sides in a crisscross pattern.
• Brush both sides of eggplant halves with remaining 1 tablespoon oil, and season with salt. Grill until charred and tender, 4 to 7 minutes per side. Brush both sides generously with reserved hoisin mixture; grill each side again just to glaze, about 1 minute per side. Serve hot.

Steps:

• Halve 3 Japanese eggplants lengthwise; brush all over with olive oil and season with salt. Grill 5 to 7 minutes per side, brushing with a mixture of 1/2 cup hoisin sauce, 1 tablespoon rice vinegar and 1 to 2 teaspoons hot chili sauce. Top with chopped cilantro and sliced scallions.

Steps:

• Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
• Heat grill to high.
• Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro.

Steps:

• For the grilled baby eggplant: Preheat a grill or grill pan to medium high.
• Cut off the stems from the baby eggplant and slice them in half lengthwise. Make a 1/2-inch-deep crosshatch pattern on the flesh side of each using a knife. Put them in a medium bowl.
• In a small bowl, mix together the oil, rosemary and garlic. Pour the mixture over the eggplant, tossing to coat completely, and sprinkle generously with salt and pepper. Grill, flipping halfway through, until tender and dark, about 10 minutes.
• For the glaze: Meanwhile, in a small saucepan, combine the oil, stock, balsamic vinegar, honey, mustard, lemon juice, salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Drizzle over the eggplant to serve.

Steps:

• Halve 4 to 5 Japanese eggplants lengthwise and crosswise. Brush with vegetable oil. Place flesh-side down on a foil-lined baking sheet; bake at 400˚ F until tender, 15 minutes. Whisk 2 tablespoons each soy sauce, gochujang and honey, 1 teaspoon each toasted sesame oil and minced garlic, and 1/2 teaspoon kosher salt. Brush glaze on the eggplants; broil until charred, 4 minutes. Brush with the remaining glaze; top with sliced scallions and sesame seeds.

Steps:

• Slice the eggplant in pieces half an inch thick. If using large purple eggplant, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
• Using a wok or large frying pan, brown the sesame seeds over medium heat. Remove and set aside. In a small bowl combine the hoisin and soy sauces, sugar and sherry to make a seasoning sauce.
• Steam the eggplant slices over high heat for five minutes. Remove from steamer and allow to cool. Place on a rack and broil for five minutes on each side. Transfer the eggplant to a preheated flat serving dish and arrange the slices in an overlapping pattern.
• Place the wok or skillet over high heat for about one minute. Add the oil and heat until hot but not smoking. Add the scallions and stir-fry for a few seconds.
• Re-stir the seasoning sauce and add it all at once to the wok; stir-fry for 30 seconds. Pour in the stock and stir another 15 seconds. Pour the sauce over the eggplant slices and sprinkle with sesame seeds. Serve immediately.

Steps:

• Slice a bit off the skin side of the eggplant so they lie flat, and score both sides in a criss-cross pattern.
• Heat your grill to medium.
• Combine hoisin and oil, and whisk vigorously, set aside.
• Brush both sides of your eggplant halves with 1/2 tablespoon oil, and season with salt.
• Grilled until charred and tender, approximately 5-7 minutes.
• With a brush, generously coat both sides of eggplant with the reserved hoisin/oil mixture.
• Return eggplant to grill and allow to glaze 1 minute per side, no more, as it will burn.
• Serve immediately!
• ENJOY!