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Ingredients
- 1/8 cup hoisin sauce
- 1/2 tablespoon oil (I use canola)
- 2 baby eggplants, halved lengthwise
- salt, to season
- 1/2 tablespoon oil, to grill (I use canola)
Method
- Slice a bit off the skin side of the eggplant so they lie flat, and score both sides in a criss-cross pattern.
- Heat your grill to medium.
- Combine hoisin and oil, and whisk vigorously, set aside.
- Brush both sides of your eggplant halves with 1/2 tablespoon oil, and season with salt.
- Grilled until charred and tender, approximately 5-7 minutes.
- With a brush, generously coat both sides of eggplant with the reserved hoisin/oil mixture.
- Return eggplant to grill and allow to glaze 1 minute per side, no more, as it will burn.
- Serve immediately!
- ENJOY!
