Even if you don’t like eggplant, you’ll love the taste of this hoisin glazed eggplant recipe. Asian flavors converge to make every bite intense, extremely saucy and satisfying.
Chinese or Japanese eggplant is the perfect carrier because it absorbs sauce so well. The glaze features garlic, green onions, sesame seeds, soy sauce and hoisin sauce to build immense flavor.
How To Make Vegan Hoisin Glazed Eggplant
Preheat an oven to 400°F. While that is getting to temperature, wash and dry the eggplant. Slice the eggplant into round discs, approximately 1 cm thick. When the eggplant is sliced, score one side in a criss-cross design – this will allow the glaze to really sink in. Next, toss the eggplant slices in a bowl with some extra virgin olive oil.
Prepare a baking tray with a reusable silicone mat (or parchment paper), and place the eggplant on the mat (criss-cross side up), taking care to not overlap them. Season with salt and pepper and garlic powder to taste. Bake in the oven for 25 minutes.
Scoring a cross-hatched design on the surface will help the flavors absorb into the eggplant as it cooks.
Hoisin Glaze Recipe
For the glaze, finely chop fresh garlic and cut the green onion into thin slices – the bottom part of the stalk will be used in the glaze, and the tops will be reserved for garnishing.
In a pan set to medium heat, cook the garlic with 2 tablespoons of extra virgin olive oil. Add the green onion bottoms and sesame seeds, followed immediately by hoisin sauce and soy sauce. When it starts to bubble, add the water to the pan and let it simmer until a thick glaze takes form.
When the eggplant is ready to come out of the oven, baste the top side with the glaze. Return to the oven for another 15 minutes, until the eggplant takes on a deep brown color. Before serving, garnish with the reserved tops of green onions.
For the best taste experience, serve the eggplant immediately. It’s an exciting side to serve alongside Asian dishes, or as a complement to potato-forward meals.
I hope you try making this recipe for yourself. If you do, leave a rating below and don’t forget to tag @PlantBased_Provisions on Instagram!
For more Asian inspired meal ideas try these recipes:
- Vietnamese Summer Rolls With A Peanut Dipping Sauce
- Filipino Pancit Canton Noodles
- Blistered Shishito Peppers
Hoisin Glazed Eggplant
Asian flavors converge to make every bite of this eggplant hoisin glazed recipe intense, extremely saucy and satisfying.
- Scoring a cross-hatched design on the surface will help the flavors absorb into the eggplant as it cooks.
Chick'n Salad Ingredients
- 4 Chinese or Japanese Eggplant
- 2 Tablespoons Extra Virgin Olive Oil + More For Coating Eggplant
- Garlic Powder (To Taste)
- Salt & Pepper (To Taste)
- 5 Cloves Fresh Garlic
- 3 Green Onions
- 1 Tablespoon Sesame Seeds
- 2 Tablespoons Hoisin Sauce
- 2 Tablespoons Reduced Sodium Soy Sauce
- 1/3 Cup Water
Directions
- Preheat an oven to 400°F. While the oven is getting to temperature, wash and dry the eggplant.
- Slice the eggplant into round discs, approximately 1 cm thick. When the eggplant is all sliced, score the surface of one side in a criss-cross design – this will allow the glaze to really sink in.
- Next, toss the eggplant slices in a bowl with some extra virgin olive oil.
- Prepare a baking tray with a reusable silicone mat (or parchment paper), and place the sliced eggplant on the mat (criss-cross side up), taking care to not overlap them. Bake in the oven for 25 minutes.
- For the glaze, finely chop fresh garlic and cut the green onion into thin slices – the bottoms part of the stalk will be used in the glaze, and the tops will be reserved for garnishing.
- In a pan set to medium heat, cook the garlic with 2 tablespoons of extra virgin olive oil.
- Add the green onion bottoms and sesame seeds, followed immediately by hoisin sauce and soy sauce. When it starts to bubble, add the water to the pan and let it simmer until a thick glaze takes form.
- When the eggplant is ready to come out of the oven, baste the top side with the glaze.
- Return to the oven for another 15 minutes, until the eggplant takes on a deep brown color. Before serving, garnish with the reserved tops of green onions.
Nutrition
Per Serving (1/3 Serving): 130 calories; 9 g fat; 6 g carbohydrates; 3 g sugar; 500 mg sodium.Did You Make This Recipe?
Tag @plantbased_provisions on Instagram and hashtag #plantbasedprovisions to share your awesome food.
plantbasedprovisions.wordpress.com 