Equipment
Ingredients
Eggplant Base
- 1 large globe eggplant, unpeeled
- 15 ml olive oil
- 2 g kosher salt
Shrimp
- 12 jumbo shrimp, peeled, deveined, tails removed
- 10 ml neutral oil
- 1 garlic, minced
- 3 g fresh ginger, grated
Glaze and Garnish
- 45 ml hoisin sauce
- 5 ml rice vinegar
- 15 g scallions, thinly sliced
- 2 g sesame seeds, toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 55 kcal
- Protein
- 5 g
- Carbohydrates
- 4 g
- Fat
- 2 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 151 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 34 mg
- Potassium
- 142 mg
- Calcium
- 21 mg
- Iron
- 0.3 mg
- Magnesium
- 14 mg
- Phosphorus
- 56 mg
- Zinc
- 0.4 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.3 mg
- Folate
- 9 mcg
- Water
- 50 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef knife, slice the globe eggplant into uniform rounds approximately 1.5 centimeters thick to yield 12 slices.
Lightly brush both sides of the eggplant rounds with olive oil using a pastry brush, then season evenly with kosher salt.
In a mixing bowl, toss the prepared jumbo shrimp with neutral oil, minced garlic, and grated ginger. Set aside to marinate for 10 minutes.
In a small mixing bowl, whisk together the hoisin sauce and rice vinegar until smooth to create the finishing glaze.
Preheat a grill pan or outdoor grill to medium-high heat, reaching approximately 200 degrees Celsius or 400 degrees Fahrenheit.
Place the eggplant rounds on the preheated grill. Cook for 3 to 4 minutes per side until they develop deep grill marks and a tender interior.
Using tongs, grill the marinated jumbo shrimp for 1 to 2 minutes per side until they curl slightly and turn pink and opaque. Ensure the internal temperature reaches 63 degrees Celsius or 145 degrees Fahrenheit for safety.
Transfer the grilled eggplant slices to a serving platter. Place one grilled jumbo shrimp flat on top of each eggplant round.
Drizzle the thinned hoisin glaze generously over the shrimp and eggplant. Garnish with the sliced scallions and optional toasted sesame seeds before serving warm.
Chef's Notes
- To achieve perfect grill marks on the eggplant without burning, ensure your grill pan is thoroughly preheated before adding the slices. Do not move them for at least 2 minutes.
- Eggplant acts like a sponge for oil. Brushing the oil directly onto the slices rather than pouring it into the pan ensures even distribution and prevents an unpleasantly greasy base.
- Adding rice vinegar to the hoisin sauce not only thins it for an elegant drizzle but also cuts through the natural sweetness of the hoisin, bringing a necessary acidity that brightens the entire bite.
- When handling raw shrimp, always wash your hands and sanitize your tools to prevent cross-contamination. Verify the 63C/145F internal temperature using an instant-read thermometer inserted into the thickest part of the largest shrimp.
Storage
Refrigerator: 2 days — Store components separately if possible to prevent the eggplant from becoming soggy.
Reheating: Reheat the eggplant slices in an oven at 180C until warm. Reheat the shrimp gently to avoid rubbery texture.
Troubleshooting
Eggplant is tough and spongy in the middle.
Cause: Slices were cut too thick, or the grill temperature was too low, preventing the internal cell structure from collapsing.
Fix: Transfer the undercooked slices to a 180C oven for 5 to 7 minutes to finish cooking through.
Prevention: Ensure uniform slices no thicker than 1.5 centimeters and wait until the grill is fully preheated before cooking.
Shrimp is rubbery and tough.
Cause: Shrimp was left on the grill too long.
Fix: Cannot be fixed
Prevention: Watch shrimp closely, turning exactly when the edges begin to turn pink. Pull immediately once fully opaque.
Hoisin glaze is too thick to drizzle.
Cause: Natural variations in brand thickness of hoisin sauce.
Fix: Stir in an additional 5ml of warm water or rice vinegar until pourable.
Prevention: Always whisk the hoisin sauce with rice vinegar to check viscosity before assembly.
Cultural Context
This dish represents a modern culinary fusion, pairing the distinct, savory-sweet profile of Chinese hoisin sauce with a Western-style grilled appetizer format. Hoisin sauce, traditionally made from fermented soybean paste, garlic, and spices, is a cornerstone of Cantonese cooking often used as a meat glaze, but it beautifully complements the natural smokiness of grilled vegetables and sweet shellfish.
