• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Recipes

    Hoisin-Glazed Eggplant

    Published: Jun 17, 2016 · Updated: Aug 17, 2021 · 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!

    Hoisin eggplant recipe

    Serve this Chinese-inspired hoisin glazed eggplant with an Asian-style noodle dish or 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.

    For more tasty ideas, check out these main dishes featuring eggplants or these hearty eggplant recipes.

    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!
    5 from 1 vote
    Print Pin Rate Email
    Course: Eggplant
    Cuisine: Asian
    Diet: Vegan, Vegetarian
    Keyword: almond milk recipe, Japanese eggplant recipe
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 141kcal
    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 141kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 417mg | Potassium: 564mg | Fiber: 7g | Sugar: 13g | Vitamin A: 83IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    More Vegan Recipes

    • 11 Best Vegan “Cheese” Recipes
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies
    • Farro Bowl

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta
    • 14 Creative Kale Salads
    • Vegan Hummingbird Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media