Glazed Beef Kabobs with Easy Asian Eggplant
Combine hoisin, soy sauce, ketchup, maple syrup, ginger-root and garlic. Divide mixture into 2 equal portions.
Season beef cubes all over with Chinese five-spice powder and salt and pepper to taste; thread onto skewers. Grill over medium-high heat 6 to 8 minutes, turning at least twice for medium-rare doneness, basting with 1 portion of the sauce mixture near end of cooking. Discard any remaining sauce that was used to baste the meat.
Meanwhile, place eggplant slices on grill in single layer; with clean basting brush, lightly baste upper side with the reserved second portion of sauce. Grill 2 minutes; turn and baste lightly. Cook 2 to 3 minutes until just softened; transfer to serving bowl and drizzle with any remaining eggplant basting sauce. Serve with beef kabobs; garnishing with sesame seeds (if desired).
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Last updated: October 27th, 2020
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