A great Hoisin has the perfect balance of richness, salty, sweet and kicks your ass with a kick of spice. Once you make this sauce it will keep for a couple weeks in the fridge and so damn good just on a rice bowl or as a dipping sauce for dumplings or grilled vegetables. Since Hoisin is typically used as a rich glaze or dipping sauce, it goes really well with umami meaty dishes, like mushrooms, eggplant, jackfruit, tofu, tempeh etc.
Last summer we grew eggplants in the garden and had such an abundance, so started working with this perfect pairing around then.
Any eggplant will work in this recipe, but I prefer the smaller Thai style or Japanese eggplant. The meat on these tend to be a bit more tender and the skin holds them together well once roasted and braised.
WHAT’S THE SCORE?
Score the flesh with a knife, cutting deep into the flesh but don’t pierce the skin! Lengthways, then horizontally, creating a crosshatch.
Pop em’ face down on a wicked hot cast-iron pan.
Press down those sliced Eggplants for maximum flavour and texture points!
Browned, crispy and delicious!
Slather in Hoisin…