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!
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