Eggplant with local hoisin sauce

Preparation: 30 minutes | Cooking time : 15 minutes | Servings: 4 servings

Ingredients:

Hoisin sauce

¼ cup (60 ml) ketchup (see tip)

2 teaspoon (10 ml) birch syrup

1 teaspoon (5 ml) maple syrup

2 teaspoon (10 ml) miso

1 teaspoon (5 ml) roasted camelina oil Signé Caméline

1 tbsp (15 ml) sunflower butter

1 clove of garlic, finely grated

1 teaspoon (5 ml) hot sauce

Eggplant

1 kg of eggplant cut into half-moons of approximately 1 cm (2 to 4 eggplants depending on their size)

¼ cup (60 ml) virgin camelina oil Signé Caméline

Salt to taste

2 green onions

1 cup (250 ml) fresh cilantro

2 teaspoon (10 ml) roasted camelina seeds Signé Caméline

Preparation:

1. In a large bowl, combine all the sauce ingredients and set aside.

2. In another large bowl, combine the eggplant, oil and a little salt.

3. On the barbecue or in a ridged pan, over medium heat, grill the eggplants for about 3 to 5 minutes on each side, until they are roasted and tender. Proceed in several batches, depending on the size of the barbecue or pan, until all the eggplants are cooked.

4. Place the grilled eggplant in the bowl containing the sauce and mix.

5. To serve, place the eggplants on a serving plate or divide them among individual plates. Then garnish with chopped green onions, fresh cilantro and roasted camelina seeds.

Tip: Replace the eggplant with bok choy or broccoli. If you don't have access to a grill or grill pan, this works in a large non-stick pan.

Recipe and photo credit: Caribou