RECIPE: Hoisin-Glazed Eggplant

As we celebrate our 15th year in business, WTSO is remixing many of 2021’s favorite Weekly Tasting sets. Join us in experiencing the same wines in a different perspective as they are served alongside new bottles. We’re also providing some new recipes with it, too, like this Hoisin-Glazed Eggplant and Red Blend wine pairing.


  • 4 Japanese eggplants, cut lengthwise into steaks
  • 1 tbsp avocado oil
  • Kosher salt
  • ¼ cup hoisin sauce
  • 1 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tsp red chili flakes
  • 2 tbsp ginger, minced
  • 2 cloves garlic, minced
  • Cilantro, for serving
  • Sesame seeds, for serving


    1. Preheat grill to medium-high.
    2. Score the eggplants without cutting all the way through the steak. Season lightly with oil and salt. Set aside to rest until grill is heated.
    3. In a small bowl, whisk together the hoisin, mirin, rice wine vinegar, soy sauce, chili flakes, ginger, and garlic to make the sauce.
    4. Grill eggplant until they are golden brown and slightly charred, about 4-5 minutes. Brush them with glaze and flip. Grill the other side for about 3-4 more minutes, brushing with more glaze.
    5. Remove from grill and finish with remaining glaze. Garnish with cilantro and sesame seeds, if desired.

Don’t miss more fun remixes coming to Weekly Tasting soon!

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