-
-
Add this recipe to your binder
This recipe is in your binder
-
Hoisin aubergine bao buns recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
3 ratings
Fill fluffy bao buns with sweet and sticky glazed hoisin aubergine. Bursting with bold and complex Chinese flavours, these delightful bites make great party food (they're vegan-friendly) or an interesting snack, lunch or even breakfast! See method
Ingredients
- 3 aubergines, trimmed and cut into 2cm rounds
- 2 tbsp vegetable oil
- 1 tsp cornflour
- 80ml hoisin dipping sauce
- 1 tbsp rice wine vinegar
- 1 tbsp reduced-salt soy sauce
- ½ tsp Chinese five spice
- 2 tsp sesame seeds
- 3cm piece fresh ginger, finely grated
- 1 garlic clove, finely crushed
- 1 tbsp light brown soft sugar
- 2 x 6-packs bao buns
- 1 cucumber, thinly sliced
- 2 red chillies, thinly sliced
- 4 spring onions, trimmed and sliced into thin batons
1 of your 5-a-day and a source of fibre
Each serving contains
-
Energy
595kj
141kcal
7%
-
Fat
4g
6%
-
Saturates
1g
6%
-
Sugars
8g
9%
-
Salt
0.4g
7%
of the reference intake
Carbohydrate 21g
Protein 3.1g
Fibre 2.6g
Method
- Preheat the grill to high. Toss the aubergines in the oil to evenly coat, arrange in a single layer on a baking tray, then grill for 5-6 mins each side until lightly charred and starting to soften.
- Meanwhile, whisk together the cornflour, hoisin sauce, vinegar, soy sauce, five spice, 1 tsp sesame seeds, the ginger, garlic and sugar in a saucepan until smooth. Heat over a medium heat, stirring continuously, until you have a smooth, glossy sauce thick enough to coat the back of a wooden spoon.
- Brush the glaze over the aubergine, then grill for another 2-3 mins until bubbling. Carefully turn over and repeat on the other side, leaving a quarter of the sauce for the buns.
- Warm the buns to pack instructions. Spread the remaining sauce in each bun and fill with the sticky aubergine, cucumber, chillies and spring onions. Scatter with the remaining 1 tsp sesame seeds to serve.
See more Chinese recipes