Eggplant Aubergine Glazed with Hoisin Sauce
Elevate your vegetarian dinner game with this Eggplant Aubergine Glazed with Hoisin Sauce—a quick and flavorful dish that’s perfect for busy weeknights or a sophisticated plant-based dinner. Tender slices of golden-brown eggplant are caramelized to perfection and coated in a luscious, umami-packed sauce made with hoisin, soy sauce, sesame oil, and a touch of honey or maple syrup for a vegan-friendly twist. Infused with aromatic garlic and ginger, and garnished with vibrant green onions and nutty sesame seeds, this dish strikes the perfect balance of sweet, savory, and spicy. Ready in just 25 minutes, it pairs beautifully with steamed rice or noodles, making it an easy and versatile main course that's guaranteed to impress.
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Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 4 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 cloves garlic
- 1 teaspoon ginger
- 2 stalks green onions (scallions)
- 1 tablespoon sesame seeds
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Wash and trim the ends of the eggplants. Slice them lengthwise into 1/2-inch thick pieces.
In a small bowl, mix together hoisin sauce, soy sauce, sesame oil, honey, and water. Stir in the cornstarch and mix until it dissolves. Set the sauce aside.
Mince the garlic and grate the ginger. Thinly slice the green onions and set aside for garnish.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or grill pan over medium heat.
Arrange the eggplant slices in a single layer in the skillet. Cook for 3-4 minutes on each side until golden brown and tender. You may need to work in batches to avoid overcrowding the pan.
Once all the eggplant slices are cooked, return them to the skillet and lower the heat to medium-low.
Pour the hoisin sauce mixture over the eggplant slices. Gently toss to coat each slice evenly with the sauce. Let the sauce thicken, about 2-3 minutes.
Remove the skillet from heat and transfer the glazed eggplant to a serving dish.
Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 56.4 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1664 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
