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