Hoisin Eggplant

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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  1. 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.
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