Spicy Hoisin Glazed Eggplants A La Bobby Flay

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 inch piece fresh ginger, roughly chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon red chili pepper flakes (we used 1/2 teaspoon)
• 1/2 cup hoisin sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon low sodium soy sauce
• 1 medium eggplant, ends trimmed and cut into 1/2-inch thick slices, lengthwise
• 6 tablespoons olive oil
• salt & freshly ground black pepper
• 2 tablespoons freshly chopped cilantro leaves

Recipe

• 1 heat the oil in a small saucepan over medium heat.
• 2 add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes.
• 3 remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
• 4 heat grill to high.
• 5 brush eggplant slices on both sides with the oil and season with salt and pepper.
• 6 place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes.
• 7 brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer.
• 8 remove from the grill and brush with the remaining glaze.
• 9 transfer to a platter and sprinkle with the cilantro.