Ingredients
-
1/8
-
1/2
-
2
-
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Eggplant (Aubergine) Glazed With Hoisin Sauce, 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!, very great!, Mmmmm so simple, but so good I did not mix my hoisin sauce with oil and it seemed to stick fine It is a really strong taste but soooo good! I sprinkled my eggplant with salt a bit before grilling and rinsed to draw out the bitter juices (Or so I’ve heard) and grilled inside on my tabletop:o)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Slice a Bit Off the Skin Side of the Eggplant So They Lie Flat, and Score Both Sides in a Criss-Cross Pattern. |
|
2
Done
|
Heat Your Grill to Medium. |
|
3
Done
|
Combine Hoisin and Oil, and Whisk Vigorously, Set Aside. |
|
4
Done
|
Brush Both Sides of Your Eggplant Halves With 1/2 Tablespoon Oil, and Season With Salt. |
|
5
Done
|
Grilled Until Charred and Tender, Approximately 5-7 Minutes. |
|
6
Done
|
With a Brush, Generously Coat Both Sides of Eggplant With the Reserved Hoisin/Oil Mixture. |
|
7
Done
|
Return Eggplant to Grill and Allow to Glaze 1 Minute Per Side, No More, as It Will Burn. |
|
8
Done
|
Serve Immediately! |
|
9
Done
|
Enjoy! |
