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    Home » Vegan Appetizers » Hoisin-Glazed Eggplant

    Hoisin-Glazed Eggplant

    Published: Jun 17, 2016 · Updated: Jan 11, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Here’s a simple way to prepare the abundance of Japanese eggplants or the mini eggplants of summer. The hoisin marinade cooks into these small eggplants and makes them irresistible! Serve with a cold Asian-style noodle dish and a simple tofu dish for a delicious warm-weather meal. Or, serve on its own as an appetizer or first course. Look for hoisin sauce in the Asian foods section of well-stocked supermarkets, or at natural foods stores or Asian groceries.

    Hoisin eggplant recipe

    Hoisin-Glazed Eggplant

    Here’s a simple way to prepare the abundance of Japanese eggplants or the mini eggplants of summer. The hoisin cooks into these small eggplants and makes them irresistible!
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    Course: Eggplant
    Cuisine: Asian
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Author: Veg Kitchen

    Ingredients

    • 4 long Japanese eggplants or 4 mini eggplants
    • ¼ cup hoisin sauce
    • ¼ cup dry white wine
    • 1 tablespoon dark sesame oil
    • 1 tablespoon reduced-sodium soy sauce
    • Mixed greens or baby arugula for serving
    • Sesame or hemp seeds for garnish
    • 1 scallion green parts only, thinly sliced, for garnish

    Instructions

    • Trim the stem off the eggplants and cut in half.
    • In a small bowl, whisk together the hoisin sauce, wine, sesame oil, and soy sauce.
    • Pour the hoisin mixture into a large, wide skillet and heat over medium until the mixture starts bubbling.
    • Arrange the eggplant halves, cut side down, in the skillet. Cook for 8 minutes over medium heat, then move them around so that they can absorb more of the marinade.
    • Cook for 3 to 4 minutes longer, or until the eggplant halves are tender but not overdone. Remove from heat
    • Line a serving platter with mixed greens or arugula, then arrange the eggplant halves, cut side up, over them.
    • Sprinkle with sesame or hemp seeds and scallion. Serve warm or at room temperature.
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     -

    Hoisin eggplant recipe

    Here are more recipes in our Eggplant Extravaganza.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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