Hoisin Chickpea and Eggplant Bao Buns
Ingredients
- 1 400ml can chickpeas
- 1 large eggplant
- 1 tablespoon olive oil
- 1 spring onion
- 1 large red chilli
- Handful coriander
- 4 bao buns
Hoisin sauce
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/2 teaspoon Chinese five spice
- 1/4 cup tamari
- 2 tablespoons maple syrup
- 1 1/2 tablespoons rice wine vinegar
- 2 tablespoons tahini
- 2 teaspoons sriracha
- 1 teaspoon miso
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
Preparation
Preheat the oven to 200°C 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.
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 hoisin sauce 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.
