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Hoisin glazed baby eggplant * 5 mini eggplants * ¼ cup hoisin sauce * ¼ cup dr…

1 min read

Hoisin glazed baby eggplant

* 5 mini eggplants
* ¼ cup hoisin sauce
* ¼ cup dry white wine
* 1 tablespoon dark sesame oil
* 1 tablespoon reduced-sodium soy sauce
* Micro green for serving
* Pine nuts for garnish or sesame seed

Instructions
* Cut the eggplant 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

Serve with micro green and pine nuts or sesame seed

Serve with rice or noodles as a side dish or as a appetizers

24 thoughts on “Hoisin glazed baby eggplant * 5 mini eggplants * ¼ cup hoisin sauce * ¼ cup dr…

  1. Wow dear….. what a beautiful platter…hoisin glazed eggplant looks awesome….the way u presented looks fabulous… microgreens make the platter more beautiful…loved the entire frame…👌❤️

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