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Hoisin-Glazed Eggplant


Brush this sweet, salty Asian sauce on the eggplant and enjoy a whole new twist on grilled vegetables.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003


  • 1/4 cup hoisin sauce
  • 2 tablespoons canola oil
  • 4 baby eggplants (1 1/4 pounds) or 1 large eggplant, cut lengthwise into 1-inch-thick slices and scored
  • Salt


  1. Heat grill to medium. In small bowl, whisk together hoisin sauce and 1 tablespoon oil; set aside.

  2. Halve eggplants lengthwise; slice a bit off the skin side so they lie flat, and score both sides in a crisscross pattern.

  3. Brush both sides of eggplant halves with remaining 1 tablespoon oil, and season with salt. Grill until charred and tender, 4 to 7 minutes per side. Brush both sides generously with reserved hoisin mixture; grill each side again just to glaze, about 1 minute per side. Serve hot.

Cook's Notes

Don't cut the eggplant too thin or it will fall through the grill.

Reviews Add a comment

  • CnelsDesigns
    20 AUG, 2012
    Loved this recipe. I made a few small adjustments. I used a drizzle of honey and 1 whole jalapeno pepper to spice it up a bit. This will be a keeper for me and my family.
  • MS11730927
    7 JUL, 2011
    Amazing! I've had grilled veggies before, but this takes it to a whole new level. This is now on our list of family favs!