Pan Grilled Eggplant with Hoisin Glaze
Pan grilled eggplant with hoisin glaze is a recipe I am so glad I tried. I wouldn’t have made this if I hadn’t planted Japanese eggplant. I have planted plenty of the Black Beauty variety of eggplant but wanted to try something new. So, I planted a Japanese eggplant variety.
I am really glad I did because it the perfect side for any Asian meal. The umami of the hoisin is incredible. The hoisin sauce gives a great stickiness and grilling brings a char that amps up the flavor of this pan grilled eggplant. I left the skin on because it is not tough.
This time I used this recipe in a chicken thigh rice bowl and the flavor is amazing. It certainly can be used in so many dishes as a side or part of the main dish.
If you are like me and find yourself with too many Japanese eggplants here is another recipe to try.
Did you know eggplant is really a fruit? It is because it has seeds on the inside. Eggplant loves to soak up all the flavor and I think that is what makes this hoisin glaze recipe perfect for eggplant. If you are making eggplant parm make sure to salt the eggplant to remove as much moisture as you can.
Pan Grilled Japanese Eggplant with Hoisin Glaze
Ingredients
- 3 Japanese eggplants
- 1/2 cup hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp Sriracha
- salt
- cilantro-chopped for garnish
Instructions
- Cut stem off eggplant and then cut into 4 pieces lengthwise.
- Season both sides with salt.
- Mix the hoisin, rice vinegar and sriracha together in a small bowl.
- You can use the BBQ grill (if you do this method oil your eggplant before salting) or a grill pan and brush your hoisin glaze onto your eggplant. Brushing the hoisin glaze every time you turn the eggplant. This can take about 7 minutes but it's really up to you and how cooked you like your eggplant.
- Remove to a serving platter and garnish with chopped cilantro.