Pan Grilled Japanese Eggplant with Hoisin Glaze
Sweet and umami are the flavors of this Japanese eggplant recipe. Grilling gives it that distinctive sticky charred flavor.
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.
Notes
If using this recipe as part of a rice bowl or another dish leave off the cilantro if it's not needed.
This recipe does reheat well or just eat it cold.