• Hoisin-Glazed Eggplant

From the Summer 2016 ShareProduce A Plenty 


Ingredients

  • 4 baby eggplants, or 1 large eggplant, cut lengthwise into 1-inch-thick slices and scored
  • ¼ cup hoisin sauce
  • 1 Tbsp. honey
  • 1 Tbsp. sambal olek (or other garlic chile paste)
  • 2 Tbsp. canola oil
  • Salt

Preparation

  1. Heat grill to medium. In small bowl, whisk together hoisin sauce, honey, sambal olek and 1 Tbsp. oil; set aside.
  2. Halve eggplants lengthwise; slice a bit off the skin side so they lie flat, and score both sides in a crisscross pattern.
  3. Brush both sides of eggplant halves with remaining 1 tablespoon oil, and season with salt. Grill until charred and tender, 4–7 minutes per side. Brush both sides generously with reserved hoisin mixture; grill each side again just to glaze, about 1 minute per side. Serve hot.

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