This sweet, spicy, and tangy Chinese-style BBQ eggplant dish brings out the depth of roasted eggplant with a glossy glaze powered by Tango Mango. The tropical fruit heat pairs beautifully with the soy and hoisin base, creating a balanced flavor explosion that’s both comforting and exotic.

Ingredients:

• 2 medium Chinese or Japanese eggplants, cut into thick slices

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2 tablespoons soy sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon, Tango Mango

• 1 teaspoon rice vinegar

• 1 teaspoon honey

• 1/2 teaspoon sesame oil

• 1 green onion, chopped

• Toasted sesame seeds, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Brush eggplant slices with oil and arrange on a baking sheet. Roast for 20–25 minutes, flipping halfway through.

2. In a small saucepan, heat a drizzle of oil. Add garlic and ginger, sauté for 30 seconds until fragrant.

3. Stir in soy sauce, hoisin, Tango Mango, vinegar, honey, and sesame oil. Simmer for 2–3 minutes until thickened.

4. Remove eggplants from oven and brush generously with the sauce. Return to oven for 5 more minutes to caramelize.

5. Garnish with green onions and sesame seeds. Serve hot with steamed rice.

6. Enjoy!