Grilled Eggplant with Hoisin Glaze

Ingredients:

• 1 average eggplant, trim off the ends and cut lengthwise into 1.2 cm slices.
• 1 tbsp. l. canola oil
• 2.5 cm fresh ginger root, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon red chili flakes
• 1 tbsp. l. rice wine vinegar
• 1 tbsp low-salt soy sauce
• 6 tbsp. l. olive oil for eggplant
• 2 tbsp chopped cilantro leaves

Preparation:

1. In a small saucepan, heat the canola oil over medium heat. Add the ginger, garlic, and red chili flakes and cook for 3-4 minutes until softened. Remove from heat and whisk in the hoisin, rice vinegar, and soy sauce until fully combined. Then strain, reserving the sauce.
2. Heat the grill high.
   
   Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper. Place the eggplants on the grill and grill for 4-5 minutes, until golden brown and lightly charred.
3. Brush with glaze, flip, and continue grilling until cooked through, brushing with more glaze, another 3-4 minutes. Remove from the grill and brush with the remaining glaze. Transfer to a serving platter and garnish with cilantro.
   
   Recipe grilled eggplants in hoisin glaze.