HOISIN EGGPLANT CUTLETS

HOISIN EGGPLANT CUTLETS image

Yield 6-8 cutlets

Number Of Ingredients 13

2 med eggplants
kosher salt
Hoisin Sauce:
1 c water
1 tbsp soy sauce
1 c black soybeans or 2 oz fermented black beans
1 tbsp agave nectar or 1/4 c if using the fermented black beans
2 tbsp rice vinegar
2 cloves garlic
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flaxes
1/2 tsp five-spice powder
1/4 tsp ground black pepper

Steps:

1. Preheat the oven to 350*. Slice the eggplants into 1/2 in thick rounds. Sprinkle them with salt and allow them to sit for a few min while you make the sauce. 2. Place all of the hoisin sauce ingredients in a blender and blend until smooth. Transfer to a casserole dish or baking tray. Rinse the salt off of the eggplant cutlets and place them in the sauce, flipping them over a couple of times to coat completely. 3. Bake for 15 min flip, and bake for an add'l 5-10 min or until a fork can easily pass through the cutlets. Serve immediately or cool completely before storing in an airtight container in the fridge.