Chinesevia groq
Cantonese Eggplant Bao
A twist on traditional bao, this recipe combines crispy eggplant with savory Cantonese flavors.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●1 medium Eggplantany color
- ●4 pieces Baohomemade or store-bought
- ●2 tbsp Olive oilfor eggplant
- ●2 inches Gingergrated
- ●2 cloves Garlicminced
- ●2 tbsp Soy sauceor to taste
- ●1 tbsp Hoisin sauceoptional
- ●1 tsp Sesame oilfor garnish
- ●4 Scallionsthinly sliced
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Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. Slice eggplant into 1/4-inch thick rounds.
- 3
3. Brush both sides of eggplant with olive oil and season with salt.
- 4
4. Roast eggplant in the oven for 20-25 minutes, or until tender and lightly browned.
- 5
5. Meanwhile, toast bao according to package instructions.
- 6
6. In a small pan, combine minced garlic and grated ginger.
- 7
7. Cook over low heat, stirring frequently, until fragrant, about 5 minutes.
- 8
8. Add soy sauce and hoisin sauce (if using) to the pan and stir to combine.
- 9
9. To assemble the bao, spread a small amount of the soy-ginger sauce on each bao.
- 10
10. Top with roasted eggplant, scallions, and a drizzle of sesame oil.