Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.6 Kcal (1342 kJ) | ||
| Calories from fat | 229.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.48g | 39% | |
|---|---|---|---|
| Cholesterol | 0.96mg | 0% | |
| Sodium | 652.95mg | 27% | |
| Potassium | 317.66mg | 7% | |
| Total Carbs | 21.93g | 7% | |
| Sugars | 13.34g | 53% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 176.89 Kcal (741 kJ) | ||
| Calories from fat | 126.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.06g | 39% | |
|---|---|---|---|
| Cholesterol | 0.53mg | 0% | |
| Sodium | 360.27mg | 27% | |
| Potassium | 175.27mg | 7% | |
| Total Carbs | 12.1g | 7% | |
| Sugars | 7.36g | 53% | |
| Dietary Fiber | 2.48g | 18% | |
| Protein | 1.33g | 5% | |
| Vitamin C | 1.9mg | 6% | |
| Iron | 0.2mg | 2% | |
| Calcium | 13.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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