Spicy Hoisin Glazed Eggplant

From Bobby Flay.
Ingredients:
1 tablespoon canola oil
1-inch piece fresh ginger, grated
2 cloves garlic, finely chopped
1 teaspoon red chile flakes
1/2 cup hoisin sauce
1 tablespoon rice wine vinegar
1 tablespoon low sodium soy sauce
2 medium eggplants, ends trimmed and cut into ½-inch thick slices
6 tablespoons olive oil
Salt and freshly ground black pepper
2 green onions, white and green part, thinly sliced

1. Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chile flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined.
2. Heat your grill to high.
3. Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Brush with some of the glaze, turn over and continue grilling just until cooked through, brushing with more of the glaze, 3 to 4 minutes longer. Remove from the grill and brush with the remaining glaze. Transfer to a platter and sprinkle with the green onion.