Best 10 Eggplant Aubergine Glazed With Hoisin Sauce Recipes

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Embark on a culinary journey with this delightful and versatile vegetable – the eggplant, also known as aubergine. Discover a collection of tantalizing recipes that showcase the diverse flavors and textures of this culinary gem. Unleash your inner chef and explore the unique characteristics of eggplant through a variety of cooking techniques and flavor combinations.

Prepare to be amazed by the "Eggplant Aubergine Glazed with Hoisin Sauce," a harmonious blend of sweet and savory flavors that will tantalize your taste buds. This recipe highlights the eggplant's ability to absorb and enhance the rich, umami-packed hoisin sauce, creating a dish that is both flavorful and visually appealing.

Next, dive into the "Eggplant Parmesan," an Italian classic that combines crispy eggplant slices with layers of melted cheese, tangy tomato sauce, and aromatic herbs. Experience the perfect balance of textures as the tender eggplant mingles with the crispy breading, melted cheese, and tangy tomato sauce.

Explore the vibrant flavors of the "Thai Eggplant with Chili and Basil," a dish that captures the essence of Thai cuisine. This recipe showcases the eggplant's ability to hold its shape while absorbing the aromatic blend of chili, basil, and coconut milk, resulting in a symphony of flavors that will transport you to the streets of Bangkok.

Indulge in the smoky goodness of the "Grilled Eggplant with Miso Glaze," where the eggplant takes center stage, grilled to perfection and glazed with a savory miso sauce. This recipe highlights the eggplant's ability to caramelize and develop a smoky flavor when grilled, creating a dish that is both hearty and satisfying.

Finally, satisfy your sweet cravings with the "Eggplant Fritters with Honey Drizzle," a delightful combination of crispy eggplant fritters coated in a sweet honey glaze. This recipe showcases the eggplant's versatility, as it transforms into a crispy, golden-brown treat that pairs perfectly with the sweet honey drizzle.

These recipes offer a culinary adventure that celebrates the versatility and flavors of eggplant. From the savory and umami-rich hoisin glaze to the classic Italian flavors of eggplant parmesan, the vibrant Thai flavors of chili and basil, the smoky goodness of grilled miso eggplant, and the sweet indulgence of honey-drizzled eggplant fritters, this collection promises a delightful culinary experience for eggplant enthusiasts.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY HOISIN GLAZED EGGPLANT



Spicy Hoisin Glazed Eggplant image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon canola oil
1-inch piece fresh ginger, roughly chopped
2 cloves garlic, finely chopped
1 teaspoon red chili flakes
1/2 cup hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon low-sodium soy sauce
1 medium eggplant, ends trimmed and cut into 1/2-inch thick slices, lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons freshly chopped cilantro leaves

Steps:

  • Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.
  • Heat grill to high.
  • Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the cilantro.

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

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

GLAZED EGGPLANT



Glazed Eggplant image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Mix 2 tablespoons each water and oyster sauce, 2 teaspoons chili-garlic sauce, 1 1/2 teaspoons fish sauce and 1 teaspoon sugar; set aside. Cut 4 small Japanese eggplants in half lengthwise, then cut into 1 1/2-inch chunks. Cook in 3 tablespoons vegetable oil in a nonstick skillet over medium-high heat until tender, 6 to 8 minutes. Add the sauce mixture. Simmer, tossing, until glazed, 30 seconds to 1 minute. Top with chopped peanuts and cilantro.

GOCHUJANG-GLAZED EGGPLANT



Gochujang-Glazed Eggplant image

Roasting eggplant yields such a round and flavorful product and brushing it with gochujang glaze on top gives it even more spicy, sweet, toasted flavor. Try it for a simple quick weeknight side dish!

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve 4 to 5 Japanese eggplants lengthwise and crosswise. Brush with vegetable oil. Place flesh-side down on a foil-lined baking sheet; bake at 400˚ F until tender, 15 minutes. Whisk 2 tablespoons each soy sauce, gochujang and honey, 1 teaspoon each toasted sesame oil and minced garlic, and 1/2 teaspoon kosher salt. Brush glaze on the eggplants; broil until charred, 4 minutes. Brush with the remaining glaze; top with sliced scallions and sesame seeds.

HOISIN EGGPLANT



Hoisin Eggplant image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

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

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!

OVEN FRIED EGGPLANT (AUBERGINE)



Oven Fried Eggplant (Aubergine) image

This recipe appeared in "Cooking Light" magazine. This is a non-traditional way to prepare eggplant, but it really cuts the calories.

Provided by James Craig

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup fat-free mayonnaise
1 tablespoon minced onion
1 lb unpeeled eggplant, sliced-about 12 (1/2 inch slices)
1/3 cup fine dry breadcrumb
1/3 cup grated parmesan cheese (or parmesan alternative, like asiago)
1/2 teaspoon dried Italian seasoning
vegetable oil cooking spray

Steps:

  • Combine first 2 ingredients, stir well.
  • Spread evenly over both sides of eggplant slices.
  • Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumbs mixture.
  • Place eggplant on a baking sheet coated with cooking spray.
  • Bake@ 425 degrees for 12 minutes.
  • Turn eggplant over; and bake an additional 12 minutes or until golden.

HOT CHINESE EGGPLANT (AUBERGINE)



Hot Chinese Eggplant (Aubergine) image

Make and share this Hot Chinese Eggplant (Aubergine) recipe from Food.com.

Provided by Sharon123

Categories     Low Protein

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons soy sauce
3 tablespoons hoisin sauce (peking sauce)
1/2 teaspoon hot red pepper flakes
1/2 cup sherry wine
1 1/2 cups water
2 tablespoons peanut oil
2 medium eggplants
2 tablespoons minced garlic
2 tablespoons fresh ginger
sesame seeds (to garnish)

Steps:

  • Cut unpeeled eggplant into 3/4" by 3/4" by 2" sticks.
  • Place strips in a colander, sprinkle with salt and toss to coat.
  • Let drain for 30 minutes.
  • Rinse.
  • Squeeze to remove water.
  • Mix first 5 ingredients in a bowl.
  • In a skillet or wok heat the oil.
  • Add the eggplant, garlic and ginger.
  • Stir fry over high heat for 3 minutes.
  • Add sauce and stir well.
  • Reduce heat to medium low, simmer 15 minutes.
  • Gradually turn up heat.
  • Cook until sauce is reduced to a thick glaze.
  • Garnish with sesame seeds.
  • Serve immediately.

JAPANESE GLAZED EGGPLANT (AUBERGINE)



Japanese Glazed Eggplant (Aubergine) image

This tastes just like my local Japanese restaurants' does. I hope my instructions aren't too confusing. Whenever I serve this, I give each person an eggplant half so they can eat the eggplant out of the eggplant shell.

Provided by aerobicon

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon gingerroot, minced
3 garlic cloves, crushed (suit to taste)
3 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1/2 teaspoon sesame oil
1 tablespoon brown sugar
1/4 teaspoon cornstarch
2 medium eggplants
2 tablespoons oil
water
1 tablespoon sesame seeds (optional)

Steps:

  • In a small bowl, combine first 7 ingredients. Set aside.
  • Wash your eggplants. Cut off the top and then cut in half length wise. If necessary, make the eggplant halves short enough to fit into a 12" skillet. Using a knife, make criss cross marks on the eggplant, making sure that the eggplant doesn't break apart. Leave skin on eggplants.
  • Heat 1 tablespoon oil in 12" skillet.
  • Heat oil over medium high heat. Lay 2 eggplant halves in pan, followed by 1/4 water. Cover and let cook for 7-10 minutes or until eggplant is lightly browned. Carefully remove eggplant halves from skillet; set aside.
  • Repeat with 2 other eggplant halves and other tablespoons oil.
  • Pour sauce mixture into skillet and cook for 2-3 minutes or until thickened.
  • Pour sauce over the criss-crossed side of eggplant. Sprinkle sesame seeds on top.

Nutrition Facts : Calories 157.1, Fat 7.9, SaturatedFat 1.1, Sodium 761.5, Carbohydrate 20.9, Fiber 9.5, Sugar 10, Protein 4.4

EGGPLANT (AUBERGINE) SAUCE FOR PASTA



Eggplant (Aubergine) Sauce for Pasta image

A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.

Provided by Barb G.

Categories     Sauces

Time 1h40m

Yield 7 pints

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 large bell pepper, chopped
2 lbs eggplants, peeled & cubed
8 cups tomatoes, peeled & cubed
1 (6 ounce) can tomato paste
4 tablespoons fresh basil
2 teaspoons dry oregano
1/3 cup sugar
1/8 cup salt
1 teaspoon pepper
1 cup dry red wine

Steps:

  • In a very large kettle, heat olive oil over medium heat.
  • Add onion and garlic; cook until the onion is soft.
  • Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
  • Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
  • Put into hot jars and seal.
  • Makes 7 pints or 4 quarts.
  • Process in hot water bath for 40 minutes.
  • This is very good served over pasta with Mozzarella cheese.

Nutrition Facts : Calories 207.3, Fat 4.8, SaturatedFat 0.7, Sodium 2231.1, Carbohydrate 35, Fiber 9, Sugar 22.7, Protein 4.9

Tips and Conclusion

With the intention of making the most scrumptious eggplant dish with hoisin sauce, it is vital that you choose ripe eggplants. You should have eggplants that are heavy for their size. They should also make a squeaky sound when squeezed gently. To prevent the eggplants from getting too oily, ensure you drain excess oil after frying. Another tip for crisp eggplants is to add a starch coating before frying. You may opt for cornstarch or flour, which will help the eggplants retain their shape and texture. For the hoisin sauce, fresh ginger and garlic can significantly enhance the taste. For an extra touch of flavor, feel free to add sesame seeds or spring onions for garnish.

When it comes to cooking the eggplants, avoid soggy eggplants by salting and draining them to extract excess water before frying. If you prefer baked eggplants, coat them with olive oil for a golden brown and crispy finish. Ensure the hoisin sauce is simmered to thicken and intensify its flavor. For the sake of balancing the sweet and savory flavors in the sauce, consider adding a hint of vinegar or citrus juice. As a final step, make sure you serve the eggplants while they are still hot to enjoy the best flavor and texture combination.

As a conclusion, preparing eggplant with hoisin sauce is indeed a delectable culinary journey. By putting these tips into practice, you can elevate this dish to a new level of deliciousness. Experimenting with different ingredients and techniques will enable you to discover your own signature eggplant recipe. So, embark on this culinary adventure and relish the amazing tastes that this dish has to offer. Happy cooking!

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