Spicy Hoisin Glazed Eggplant and Summer Squash

Jim came across this recipe, and since we had some eggplant (and summer squash) on hand, we figured we'd give it a shot. Hoisin sauce is soy-based and regularly used in Chinese dishes, as well as stir-fry recipes. So while I may have had it in a Chinese dish sometime in the past (who knows), we've never gone out and bought it and used it to cook with at home. Let's just say that hoisin has a distinct flavor and I wasn't really too fond of this dish. Jim on the other hand, thoroughly enjoyed it. (We didn't have the cilantro, so we just left it out...we're not huge fans of it anyway, so no big loss).

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

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 (and summer squash) 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 slightly 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.