eggplant steaks

I usually eat eggplant in a partnership with tomatoes, and although I love this combination, it's nice to try another option. These were moist and not greasy (an issue with eggplant as it will absorb fat faster than a french fry) and I imagine especially good on a grill (sadly, I'm grill-less so broiler for me). If it's not rainy were you are (unlike here) this will make a good labor day bbq option. Happy Labor Day!

eggplant steaks

1 T. canola oil

1" fresh ginger, roughly chopped

2 cloves garlic, finely chopped

1 t. red chili flakes

1/2 c. hoisin sauce (~8 oz. jar)

1 T. rice wine vinegar

1 T. soy sauce

1 med. eggplant, ends trimmed and cut into 1/2" thick slices, lengthwise

6 T. olive oil

sea salt & freshly ground pepper

fresh cilantro, to garnish

Heat oil in a small saucepan over medium heat. Add the ginger, garlic, and red chili flakes and cook until soft, 3-4 minutes. Remove from the heat and whisk in the hoisin sauce, vinegar and soy sauce until combined.

Heat broiler* to high. Use cookie sheet or dish (cover with foil for easier clean-up) and brush eggplant with olive oil and season with salt & pepper. Cook in dish for 4-5 minutes. Brush with glaze and turn over, cooking for another 3-4 minutes. Remove and brush with remaining glaze. Garnish with chopped cilantro.

* alternatively, you can also grill the eggplant

note: adapted from recipe circulated by my CSA