Chinese-Style Glazed Eggplant

Eggplants (also known as Aubergine is you’re from the UK or France) work great in Asian-style food. I’ve had delicious Indonesian-spiced eggplant, wonderful Japanese-style eggplant, Chinese-style stir-fried eggplant and incredible glazed Korean-style eggplant. Each of these variations had one thing in common – they were soft from oven cooking and filled with flavor from a delicious marinade or glaze.

The version I am presenting here is a take on the classic Doenjang Glazed Eggplant from Korea. The classic preparation relies on a soybean paste similar to miso that gives the eggplant a salty and slightly umami taste, which is balanced with honey and chili. The idea is to create a soft consistency that is sweet, spicy and a touch salty – perfect served alongside steamed rice. I chose a slightly different path. I use a Chinese hoisin sauce that I flavor with chili peppers to create that same sort of balanced sensation in the mouth…and I think it works rather well!

Yield: about 4-6 servings

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