Spicy Hoisin Glazed Eggplant
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 326
- Total Fat
- 25
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 3
- Cholesterol
- 1
- Sodium
- 649
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
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
Directions
- 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.