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Omar Foster's hoisin aubergine bao buns recipe

Omar Foster's hoisin aubergine bao buns recipe

1 rating

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

  • Makes 12
  • Takes 25 mins
  • 141 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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