Eggplant (Aubergine) Glazed With Hoisin Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a