Always use organic when possible
2 medium eggplant, sliced
5 cloves garlic, peeled, minced
2 fresh red chili peppers, sliced thinly
6 Tbsp hoisin sauce
6 tsp brown sugar
1 Tbsp avocado oil
In a medium mixing bowl, add brown sugar, hoisin sauce, garlic and chili.
Slice eggplant into 1/4 inch thick rounds.
Add to bowl with mixture and make sure eggplant is covered.
Heat grill to medium high heat.
Brush with avocado oil.
Place eggplant on grill.
Allow for grill marks to appear. About 3-5 minutes.
Flip over and brush tops with leftover marinade.
Grill for 3-5 more minutes. Eggplant should be soft when pierced with fork.
Serve hot .
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