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)
Directions:
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!
Servings: 2
Time preparation: 5 min.
Time total: 13 min.