Hoisin Grilled Eggplant
- Level: Easy
- Yield: 4 servings
- Total: 25 min
- Active: 5 min
Directions
- 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.