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



Ingredient Checklist


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

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

  • 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 (4)

63 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 21
  • 2 star values: 12
  • 1 star values: 4
Rating: 4 stars
I have been using this recipe for a lot of years. First printed in your Everyday Food mag.. It has been a go to on the grill, in the frill pan. So easy to change to a particular menu. Love it
Rating: 5 stars
Sprouts frequently has yummy baby eggplant, 5 for $1.00 they are perfect for this dish! I do add some garlic and Aleppo crushed chilies. As I am not allowed a charcoal outside grill I crank up the heat (gas) under my trusty cast iron grill pan, opening all windows and doors! Works a treat!!!raf
Rating: Unrated
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.
Rating: Unrated
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!