Spicy Hoisin Glazed Eggplant

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1 tablespoon canola oil

1-inch piece fresh ginger, roughly chopped

2 cloves garlic, finely chopped

1 teaspoon red chili flakes

1/2 cup hoisin sauce

1 tablespoon rice wine vinegar

1 tablespoon low-sodium soy sauce

1 medium eggplant, ends trimmed and cut into 1/2-inch thick slices, lengthwise

6 tablespoons olive oil

Salt and freshly ground black pepper

2 tablespoons freshly chopped cilantro leaves