Japanese eggplant tends to be slightly sweeter than Italian eggplant and pairs nicely with the deep umami flavor of hoisin. Grilling the eggplant in this dish brings out their sweetness even more and makes the hoisin mixture beautifully sticky.
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.