Best 4 Spicy Hoisin Glazed Eggplant Recipes

Are you searching for a tantalizingly spicy yet deliciously sweet dish to add to your culinary repertoire? Look no further than spicy hoisin glazed eggplant, a delightful dish that combines the bold flavors of hoisin sauce, chili peppers, and eggplant into an unforgettable culinary experience. Get ready to embark on a taste bud-tingling adventure as we explore the secrets of creating this tantalizing dish, from selecting the perfect eggplant to mastering the art of achieving the perfect balance of sweet and spicy flavors. With just a few simple steps, you'll be able to whip up this mouthwatering dish that's sure to become a favorite in your kitchen.

Here are our top 4 tried and tested recipes!

SPICY GLAZED EGGPLANT

Spicy Glazed Eggplant image

Provided by Maggie Ruggiero

Categories Side Sauté Vegetarian Eggplant Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 1/4 pounds Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/2 teaspoon finely grated peeled ginger (use a Microplane)
1/8 teaspoon Japanese seven-spice powder (sometimes labeled "shichimi togarashi"), or to taste
3 tablespoons vegetable oil
1 tablespoon finely chopped chives

Steps:

Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
Rinse eggplant under cold water and dry well, pressing out any excess moisture.
Stir together mirin, soy sauce, ginger, and seven-spice powder.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute.
Serve hot or at room temperature, sprinkled with chives.

HOISIN-GLAZED EGGPLANT

Hoisin-Glazed Eggplant image

Brush this sweet, salty Asian sauce on the eggplant and enjoy a whole new twist on grilled vegetables.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 4

Ingredients

1/4 cup hoisin sauce
2 tablespoons canola oil
4 baby eggplants (1 1/4 pounds) or 1 large eggplant, cut lengthwise into 1-inch-thick slices and scored
Salt

Steps:

Heat grill to medium. In small bowl, whisk together hoisin sauce and 1 tablespoon oil; set aside.
Halve eggplants lengthwise; slice a bit off the skin side so they lie flat, and score both sides in a crisscross pattern.
Brush both sides of eggplant halves with remaining 1 tablespoon oil, and season with salt. Grill until charred and tender, 4 to 7 minutes per side. Brush both sides generously with reserved hoisin mixture; grill each side again just to glaze, about 1 minute per side. Serve hot.

Nutrition Facts : Calories 139 g, Fat 6 g, Protein 1 g

HOISIN EGGPLANT

Hoisin Eggplant image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Halve 3 Japanese eggplants lengthwise; brush all over with olive oil and season with salt. Grill 5 to 7 minutes per side, brushing with a mixture of 1/2 cup hoisin sauce, 1 tablespoon rice vinegar and 1 to 2 teaspoons hot chili sauce. Top with chopped cilantro and sliced scallions.

EGGPLANT (AUBERGINE) GLAZED WITH HOISIN SAUCE

Eggplant (Aubergine) Glazed With Hoisin Sauce image

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!

Provided by love4culinary

Categories Lunch/Snacks

Time 13m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1/8 cup hoisin sauce
1/2 tablespoon oil (I use canola)
2 baby eggplants, halved lengthwise
salt, to season
1/2 tablespoon oil, to grill (I use canola)

Steps:

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

Tips:

For the best flavor, use fresh eggplant that is firm and has no blemishes.
If you don't have hoisin sauce, you can substitute a mixture of soy sauce, rice vinegar, and brown sugar.
To make the glaze, bring the hoisin sauce, rice vinegar, soy sauce, ginger, garlic, and sesame oil to a simmer in a small saucepan. Cook until the glaze has thickened slightly, about 5 minutes.
To cook the eggplant, heat the oil in a large skillet over medium heat. Add the eggplant and cook until it is browned on all sides, about 10 minutes.
Add the glaze to the eggplant and cook until the eggplant is coated, about 2 minutes more.
Serve the eggplant over rice or noodles, or with a side of vegetables.
The eggplant can be made ahead of time and reheated before serving.

Conclusion:

Spicy hoisin-glazed eggplant is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is tender and flavorful, and the glaze is sweet, spicy, and tangy. This dish is sure to be a hit with your family and friends.