Slice the eggplants into ½-inch thick rounds. Lightly brush each piece with vegetable oil to help prevent sticking and ensure even grilling.

Whisk together soy sauce, hoisin sauce, rice vinegar, honey, minced garlic, and freshly grated ginger in a bowl. Taste and adjust the sweetness or tang to your liking.

Preheat your grill to medium-high heat. Place the eggplant slices on the grill and cook for about 4 minutes per side, or until they are charred and tender.

In the last 2 minutes of grilling, generously brush the sauce on both sides of the eggplant, allowing it to caramelize and create a sticky glaze.