• 2 persons

  • 30 minutes

Hoisin aubergine


  1. Remove the crown; cut the aubergine into roughly 2 cm thick slices. Score the slices with a knife.
  2. Make a marinade out of the sesame oil, hoisin sauce, rice wine vinegar, Kikkoman soy sauce, a little freshly ground chilli, and the grated ginger.
  3. Brush the marinade onto the purpura slices in a thick layer. Grill the auberigne slices on both sides for about 20 minutes total on a moderately hot BBQ or in a grill pan until they are golden brown, soft, and cooked.
  4. Sprinkle with coriander.


  • 1 aubergine

  • 1 tbsp sesame oil
  • 3 tbsp hoisin sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp Kikkoman soy sauce
  • Freshly ground chilli pepper to taste
  • 1 cm fresh ginger
  • Half a bunch of freshly chopped coriander