SPICY HOISIN GLAZED EGGPLANT
Steps:
- Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
- Heat grill to high.
- Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. 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. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro.
HOISIN EGGPLANT
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 3 Japanese eggplants lengthwise; brush all over with olive oil and season with salt. Grill 5 to 7 minutes per side, brushing with a mixture of 1/2 cup hoisin sauce, 1 tablespoon rice vinegar and 1 to 2 teaspoons hot chili sauce. Top with chopped cilantro and sliced scallions.
HOISIN-GLAZED EGGPLANT
Brush this sweet, salty Asian sauce on the eggplant and enjoy a whole new twist on grilled vegetables.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 139 g, Fat 6 g, Protein 1 g
OVEN-FRIED EGGPLANT CUTLETS
I can't remember where I found this recipe, but it is the only way my family likes eggplant...even the grandkids like it, and that's a miracle! I suggest adding different types of cheeses to the breading if you like because the cheese gives a lot of flavor and crispiness.Shredded cheddar or mozzarella cheese also works well. I also usually double the recipe for a large eggplant.The amount of garlic is also a personal preference.
Provided by donnie27
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to very hot (450 degrees Fahrenheit).
- Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil.
- Blend mayonnaise, water, lemon juice, and garlic in a shallow dish.
- Combine cheese and breadcrumbs in another dish.
- Trim and discard ends of eggplant.
- Cut the eggplant horizontally into 3/4 inch slices.
- Dip each slice into the mayo mixture to coat both sides.
- Press both sides into the crumb mixture, pressing to adhere the breading.
- Arrange each crumb coated slice on the baking sheet.
- Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes.
- Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.
HOISIN EGGPLANT CHICKEN
A Chinese chicken recipe that you can use as a cholent substitute (if you can find a kosher hoisin sauce- Tastepadthai.com has one, and I think Iron Chef does as well).
Provided by lewyn
Categories Stew
Time 8h5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place ingredients in crock pot.
- Cook in crock pot for 8 hours.
HOISIN EGGPLANT CUTLETS
Steps:
- 1. Preheat the oven to 350*. Slice the eggplants into 1/2 in thick rounds. Sprinkle them with salt and allow them to sit for a few min while you make the sauce. 2. Place all of the hoisin sauce ingredients in a blender and blend until smooth. Transfer to a casserole dish or baking tray. Rinse the salt off of the eggplant cutlets and place them in the sauce, flipping them over a couple of times to coat completely. 3. Bake for 15 min flip, and bake for an add'l 5-10 min or until a fork can easily pass through the cutlets. Serve immediately or cool completely before storing in an airtight container in the fridge.
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