Hoisin Glazed Eggplant Recipes

HOISIN-GLAZED EGGPLANT

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.

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

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 SALMON

Steps:

• Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. Place the salmon fillets into the marinade, and turn to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
• Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

EGGPLANT (AUBERGINE) GLAZED WITH HOISIN SAUCE

Steps:

• 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!

SPICY HOISIN GLAZED EGGPLANTS A LA BOBBY FLAY

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-GLAZED CHICKEN THIGHS

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.