H O I S O N C H I C K P E a + E G G P L a N T B a O B U
Ingredients
- bao buns
- 1 large eggplant, diced
- 1 tbs olive oil
- 1 spring onion
- 1 large red chilli, deseeded and chopped
- handful coriander
- 4 bao buns
- hoisin sauce
- 1 tbsp olive oil
- 2 clove garlic, minced
- 1/2 tsp chinese five spice
- 1/4 cup tamari
- 2 tbsp maple syrup
- 1 1/2 tbsp rice wine vinegar
- 2 tbsp tahini
- 2 tsp sriracha
- 1 tsp miso
- 1 tsp sesame oil
- 1/4 tsp black pepper
Preparation
Preheat the oven to 200C and line a baking tray with parchment paper. Toss the eggplant in the olive oil, season and place on the baking tray. Bake for 30 to 40 minutes until golden
Drain the chickpeas and set aside
Now make the hoison sauce
Heat the oil and garlic in a small pot over low heat. When the garlic turns a pale golden carefully add the rest of the ingredients and whisk to combine. Add the chickpeas and bring to a simmer and let simmer for about 5 minutes, stirring occasionally until the sauce is thickened. Toss in the eggplant
Stuff the buns with coriander, eggplant mix, and top with spring onions and fresh chilli