Ingredients
For the Eggplant:
- 2 eggplant / aubergine
- Drizzle of olive oil
- Salt and pepper
For the Marinade:
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1.5 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1 tbsp miso paste
- ½ tsp garlic powder
To Serve:
- 4 bao buns
- 1 small carrot, shredded
- 1 capsicum, thinly sliced
- bunch of coriander
- 1 tbsp mixed sesame seeds
- ½ cucumber, thinly sliced
- 2 tbsp spicy mayo
Method
1. Roast the Aubergines
Preheat your oven to 200°C. Prick the aubergines all over with a fork, drizzle with olive oil, and season with salt and pepper. Place on a baking tray and roast for 15-20 minutes until softened.
2. Steam & Shred
Once roasted, transfer the aubergines to a bowl and cover with a towel to let them steam for 10 minutes. Lower the oven temperature to 160°C. Slice each aubergine in half, peel away the skin, and shred the flesh into strips about 1cm thick.
3. Make the Marinade
In a bowl, mix together the hoisin sauce, soy sauce, rice wine vinegar, brown sugar, miso paste, and garlic powder until well combined.
4. Marinate & Caramelise
Toss the shredded aubergine in the marinade until fully coated. Spread the strips back onto the baking tray and bake for 25-30 minutes, stirring every 10 minutes, until the aubergine is dark, sticky, and caramelised.
5. Assemble the Bao Buns
Steam your bao buns according to the packet instructions. Fill each bun with a generous serving of the eggplant ‘pulled pork’, sliced veggies, coriander, a sprinkle of sesame seeds, and a drizzle of spicy mayo.
Top Tips:
- Swap the bao buns for tacos, sandwiches, or even lettuce wraps if you prefer a lighter option.
- For an extra smoky flavour, add a pinch of smoked paprika to the marinade.
- Feeling adventurous? Add some pickled onions or kimchi for a tangy contrast.
Whether you're trying to convince a sceptical carnivore or just want to switch things up for Meat-Free Monday, this eggplant ‘pulled pork’ will have everyone coming back for seconds!
Enjoy your plant-based feast!
