I love eggplant but usually use it in more traditional Italian dishes, incorporating the flavors of tomatoes, garlic, and olive oil. This recipe, however, is a delicious diversion from the norm, drawing on a more Asian flavor profile.
I came up with this recipe the first time I had Hoisin sauce, an Asian barbecue sauce of sorts. I was trying it with everything and thought the combination of the Hoisin barbecue with the sweetness of mandarin oranges would make for a nice sauce. With a background of chicken and eggplant, I'd come upon a delicious and flavorful new quick dinner sauce. I just made it with eggplant this time, but it can be made to work with all sorts of vegetables and proteins and is also delicious over rice or barley. Simply allow the sauce about 10 minutes to come together and thicken up, then serve it atop whatever you fancy. And if you want to retain the texture of the mandarin oranges, add the juice as instructed but hold the oranges themselves until just a minute or two of cooking remain.
Hoisin Orange Eggplant
- 1 Tbsp olive oil
- 1 medium eggplant, peeled and diced
- 2 cloves garlic
- 2 Tsp hoisin sauce
- 2 Tsp soy sauce
- 2 Tsp rice wine vinegar
- 1 15 oz. can mandarin oranges with juice
- 1 Tbsp fresh basil leaves, chopped
- Salt and pepper, to taste
- 1 Tsp sesame seeds, garnish
1. Heat oil over medium heat. Add eggplant and garlic, and season with salt.
2. After 2-3 minutes, add hoisin sauce, soy sauce, rice wine vinegar, and mandarin oranges and juice.
3. Simmer over medium heat about 10 minutes, stirring occasionally.
4. Season with salt and pepper and mix in chopped basil. Garnish with sprinkle of sesame seeds. Enjoy!