Eggplant (Aubergine) Glazed With Hoisin Sauce

Total Time
Prep 5 mins
Cook 8 mins

This is a wonderful way to eat eggplant. Its also a nice item to serve when you are grilling for vegetarians :-) Doubles, triples, etc very easily!

Ingredients Nutrition

  • 18 cup hoisin sauce
  • 12 tablespoon oil (I use canola)
  • 2 baby eggplants, halved lengthwise
  • salt, to season
  • 12 tablespoon oil, to grill (I use canola)


  1. Slice a bit off the skin side of the eggplant so they lie flat, and score both sides in a criss-cross pattern.
  2. Heat your grill to medium.
  3. Combine hoisin and oil, and whisk vigorously, set aside.
  4. Brush both sides of your eggplant halves with 1/2 tablespoon oil, and season with salt.
  5. Grilled until charred and tender, approximately 5-7 minutes.
  6. With a brush, generously coat both sides of eggplant with the reserved hoisin/oil mixture.
  7. Return eggplant to grill and allow to glaze 1 minute per side, no more, as it will burn.
  8. Serve immediately!
  9. ENJOY!


Most Helpful simple, but so good. I did not mix my hoisin sauce with oil and it seemed to stick fine. It is a really strong taste but soooo good! I sprinkled my eggplant with salt a bit before grilling and rinsed to draw out the "bitter juices" (Or so I've heard) and grilled inside on my tabletop:o)

jellie October 18, 2003

Really good. I happen to love eggplant with garlic, so I mashed 1 garlic clove into the oil and brushed the eggplants with this before grilling. Perfect with the hoisin sauce.

evelyn/athens July 25, 2003

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