Grilled Asian Eggplant with Hoisin and Vodka

Asian eggplants are leaner, sweeter, and firmer than their more common Mediterranean counterparts. Their paper-thin skins don’t toughen during cooking, and their dense flesh browns beautifully, making them the definitive eggplant for grilling. There are several types of Asian eggplant, but Chinese is preferred. It is more lavender than purple, and its flesh is creamy white. Japanese eggplant can also be used, but its flesh is more bitter.