Grilled Eggplant with Hoisin Sauce
1 large eggplant
Slice eggplant into 1/4-inch thick rounds. Sprinkle with salt and place in a colander. Cover with a weighted down plate and leave for 30 minutes.
1 teaspoon salt
3 tablespoons hoisin sauce
2 tablespoons tamari
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/4 teaspoon hot pepper sauce
2 tablespoons sesame oil
1/2 tablespoon minced ginger root
4 scallions, thinly sliced
1 tablespoon sesame seeds, toasted
Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic and ginger.
Rinse eggplant and pat dry.
Preheat grill or broiler. Place eggplant onto cookie sheet or directly on grill and cook till tender, about 5 to 7 minutes per side. Transfer to a serving dish and pour the sauce over the top. Sprinkle with scallions and sesame seeds.
very good recipe. I have giggled the proportions - - I think most quantities are too high, especially tamari and balsamic. something like two to three TB of hoisin, one TB of vinegar, two Teaspoons of soy sauce. I also use about 1/2 teaspoon of red chile sauce as the spice element. I also use more ginger than is called for, something like a full TB of chopped ginger. But the sauce in general is sublime and could be used for many other dishes
jd, San Rafael, CA
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