Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Grilling isn’t just for the weekends. And its not just for burgers and hot dogs, either. Grill marks taste just as good on your fruits and veggies. So head outside and fire up the grill for tonight's healthy and fast Meatless Monday dinner.

Eggplant works especially well over hot coals. It takes on a wonderful smokiness and is a much quicker alternative to traditional methods of cooking the purple produce. With its sponge-like texture, eggplant is perfect for soaking up sauce -- so choose a good one. I recommend Bobby’s Spicy Hoisin Glaze. It's a fresh spin on Asian takeout that everyone will love.

1 medium eggplant, ends trimmed and cut into 1/2-inch thick slices, lengthwise

Heat the oil in a small saucepan over medium heat. Add the ginger, garlic and red chili flakes and cook until soft, 3 to 4 minutes. Remove from the heat and whisk in the hoisin, vinegar and soy sauce until combined and then strain, reserving the sauce.

Heat grill to high.

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 cilantro.

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