Hoisin Glazed Eggplant Food

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SPICY HOISIN GLAZED EGGPLANT



Spicy Hoisin Glazed Eggplant image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

HOISIN-GLAZED EGGPLANT



Hoisin-Glazed Eggplant image

Brush this sweet, salty Asian sauce on the eggplant and enjoy a whole new twist on grilled vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 4

1/4 cup hoisin sauce
2 tablespoons canola oil
4 baby eggplants (1 1/4 pounds) or 1 large eggplant, cut lengthwise into 1-inch-thick slices and scored
Salt

Steps:

  • Heat grill to medium. In small bowl, whisk together hoisin sauce and 1 tablespoon oil; set aside.
  • Halve eggplants lengthwise; slice a bit off the skin side so they lie flat, and score both sides in a crisscross pattern.
  • Brush both sides of eggplant halves with remaining 1 tablespoon oil, and season with salt. Grill until charred and tender, 4 to 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.

Nutrition Facts : Calories 139 g, Fat 6 g, Protein 1 g

EGGPLANT (AUBERGINE) GLAZED WITH HOISIN SAUCE



Eggplant (Aubergine) Glazed With Hoisin Sauce image

This is a wonderful way to eat eggplant. Its also a nice item to serve when you are grilling for vegetarians :-) Doubles, triples, etc very easily!

Provided by love4culinary

Categories     Lunch/Snacks

Time 13m

Yield 2 serving(s)

Number Of Ingredients 5

1/8 cup hoisin sauce
1/2 tablespoon oil (I use canola)
2 baby eggplants, halved lengthwise
salt, to season
1/2 tablespoon oil, to grill (I use canola)

Steps:

  • Slice a bit off the skin side of the eggplant so they lie flat, and score both sides in a criss-cross pattern.
  • Heat your grill to medium.
  • Combine hoisin and oil, and whisk vigorously, set aside.
  • Brush both sides of your eggplant halves with 1/2 tablespoon oil, and season with salt.
  • Grilled until charred and tender, approximately 5-7 minutes.
  • With a brush, generously coat both sides of eggplant with the reserved hoisin/oil mixture.
  • Return eggplant to grill and allow to glaze 1 minute per side, no more, as it will burn.
  • Serve immediately!
  • ENJOY!

HOISIN EGGPLANT



Hoisin Eggplant image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • 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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