There is so much more to eggplant than eggplant parmesan! I love eggplant parmesan and make it often which makes sense since I’m married to an Italian and all:) One way Mike and I love to fix eggplant is to liberally glaze it with Asian flavors and then grill until it gets all charred and soft. Eggplant on it’s own doesn’t have a strong flavor so it’s a perfect foil for ginger, soy sauce and sweet and sticky hoisin sauce. And it’s a the ideal vegetable to grill.
You can use any kind of eggplant for this but I especially like to use the long and skinny, beautiful lavender/purple Japanese eggplants. Just slice each eggplant lengthwise and you’re good to go!
I love how soft and sweet they get as they grill. So yummy!
Glazed and Grilled Japanese Eggplant
Serves 4 as a side dish, 2 as a main dish
- 1 tablespoon fresh chopped ginger
- 2 tablespoons coconut or grapeseed oil
- 2 cloves chopped garlic
- 1/2 teaspoon crushed red pepper
- 1/2 cup Hoisin Sauce (I use this gluten free one: All Natural Hoisin Sauce, 8oz Jar)
- 1 tablespoon rice wine vinegar
- 1 tablespoon Tamari Soy Sauce, or shoyu
- Salt and pepper
- 2 or 3 long, skinny Japanese eggplants
- 2 tablespoons chopped fresh parsley
- 1 tablespoon toasted sesame seeds
- Saute the ginger and garlic in 1 tablespoon of oil for a minute or so.
- Add the crushed red pepper and remove from the heat.
- Whisk in the hoisin sauce, rice wine vinegar and soy sauce.
- Brush eggplant with the rest of the oil on both sides. Sprinkle with salt and pepper.
- Grill eggplant 4-5 minutes until golden brown. Flip over and brush with glaze. Grill about 3 minutes more.
- Remove from grill. Brush with more glaze and serve as a side dish or as a main dish with brown rice or cous cous.
- You can use the same marinade with other grilled vegetables. Zucchini, summer squash and red onions are delicious with this.
- To toast sesame seeds, throw a tablespoon of sesame seeds in a hot, dry pan. Saute for a couple of minutes until golden and fragrant. Watch that they don’t burn.
- Chopped scallions or peanuts are other nice garnishes.
How do you like to cook eggplant? I’d love to hear your favorite recipes!