Hoisin Eggplant

Serves 4, Prep and Cook 20 mins

3 medium eggplants (1.3kg) 1 cup hoisin sauce Extra virgin olive oil spray ½ cup tamari

2 tablespoons brown sugar Sesame oil

2 teaspoons sesame seeds,

toasted

2 tablespoons fried shallots 1 long red chill, finely sliced

1 Preheat a chargrill pan over high heat.

2 Cut eggplants into 5mm rounds on a slight diagonal. Brush eggplant with hoisin sauce, then spray with extra virgin olive oil.

3 Cook eggplant, in batches, for 4 minutes on each side or until tender and grill marks appear. Arrange on a platter.

4 For the dressing, whisk together tamari, brown sugar and 1 teaspoon sesame oil. Drizzle over eggplant.

5 Sprinkle with sesame seeds, fried shallots and red chilli.