Asian Fusion Delight: Soy-Glazed Aubergine Bao Buns with Fresh Pickled Veggies

Hello, lovely readers! Today, I’m so excited to share with you a recipe that combines my love for Asian flavors with a bit of British comfort: Soy-Glazed Aubergine Bao Buns with Fresh Pickled Veggies. This dish is a perfect balance of savory, tangy, and slightly sweet, making it an unforgettable addition to your meal rotation.

Now, I have a bit of a confession to make—bao buns have always intimidated me. There’s something about their fluffy texture and perfect little folds that seemed out of reach. But, trust me, if I can do it, so can you! Once you get the hang of it, these delightful buns will become a staple in your home cooking repertoire.

Why Aubergine?

I know some of you might be thinking, “Aubergine? Really?” But let me assure you, this humble vegetable can be transformed into a succulent masterpiece with the right treatment. The soy glaze adds an umami kick that pairs beautifully with the slight sweetness of the bao buns. Plus, it’s a great vegetarian option that everyone will love. Whether you’re serving these as an appetizer, a fun dinner, or even a party snack, they’re always a hit.

Making the Bao Buns

Let’s start with the buns. You’ll need some patience as the dough rises, but the result is so worth it. The dough is simple to make, and the steaming process ensures they’re light and fluffy.

Aubergine Takes Center Stage

While the dough is rising, let’s talk aubergine. Roasting it caramelizes the natural sugars and gives it a depth of flavor that’s incredibly satisfying. The soy glaze? Absolutely divine. It’s a mix of soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Trust me, these flavors meld together to create a glaze that’s just the right balance of salty and sweet.

Adding a Tangy Crunch

To complement the soft bao buns and the savory aubergine, I’ve added some quick-pickled veggies. The combination of rice vinegar, sugar, and salt creates a tangy contrast that really elevates this dish. Plus, the freshness of the carrot, cucumber, and red onion adds a delightful crunch.

Assembly Time!

Once everything is prepped, the fun part begins—assembling the bao buns. Open up the soft, pillowy buns and stuff them with the glazed aubergine slices. Add a heap of pickled veggies and garnish with fresh coriander, thinly sliced red chili (if you’re up for a bit of heat), and a sprinkle of sesame seeds.

These are best enjoyed fresh, right out of the steamer, but they also make for wonderful leftovers (if you have any!). It’s a dish that’s sure to impress family and friends with its blend of textures and flavors.

I hope you enjoy making and devouring these Soy-Glazed Aubergine Bao Buns as much as I do. They’re a bit of a project but so rewarding in the end. As always, let me know how they turn out in the comments below. Happy cooking!

Love,
Al

Ingredients

For the Bao Buns:
– 250g plain flour
– 1 tsp instant yeast
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tbsp sugar
– 150ml warm water
– 2 tbsp vegetable oil

For the Soy-Glazed Aubergine:
– 1 large aubergine (about 300g), cut into thick slices
– 3 tbsp soy sauce
– 1 tbsp hoisin sauce
– 1 tbsp rice vinegar
– 1 tbsp brown sugar
– 1 tsp sesame oil
– 1 garlic clove, minced
– 1 tsp grated ginger

For the Pickled Veggies:
– 1 medium carrot, julienned
– 1 small cucumber, julienned
– 1/2 red onion, thinly sliced
– 100ml rice vinegar
– 2 tbsp sugar
– 1/2 tsp salt

For Garnish:
– 2 tbsp chopped fresh coriander
– 1 red chili, thinly sliced (optional)
– 1 tbsp sesame seeds

Method

Method for Bao Buns:

1. In a large mixing bowl, combine 250g plain flour, 1 tsp instant yeast, 1 tsp baking powder, 1/2 tsp salt, and 1 tbsp sugar.
2. Add 150ml warm water and 2 tbsp vegetable oil to the dry ingredients. Mix together until a dough forms.
3. Knead the dough for about 10 minutes until it is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until it doubles in size.
5. Once the dough has risen, punch it down and knead for another minute. Divide the dough into 10 equal pieces.
6. Roll each piece into a ball and then flatten it into an oval shape. Fold each oval in half and place on a piece of parchment paper.
7. Arrange the buns on a steamer tray, cover, and let them rise again for 30 minutes.
8. Steam the buns over boiling water for 10-12 minutes, or until puffy and cooked through.

Method for Soy-Glazed Aubergine:

1. Preheat the oven to 200°C (400°F).
2. Lay the aubergine slices on a baking tray lined with parchment paper.
3. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp sesame oil, 1 minced garlic clove, and 1 tsp grated ginger.
4. Brush the sauce mixture onto both sides of the aubergine slices.
5. Roast the aubergine in the preheated oven for 20-25 minutes, flipping halfway through, until tender and caramelized.

Method for Pickled Veggies:

1. In a small saucepan, combine 100ml rice vinegar, 2 tbsp sugar, and 1/2 tsp salt. Heat until the sugar dissolves, then let the mixture cool to room temperature.
2. In a bowl, combine 1 medium julienned carrot, 1 small julienned cucumber, and 1/2 thinly sliced red onion. Pour the cooled pickling liquid over the vegetables.
3. Let the veggies sit for at least 30 minutes to pickle. Drain before using.

Assembly:

1. Open each steamed bao bun and place a few slices of soy-glazed aubergine inside.
2. Add some pickled veggies on top.
3. Garnish with 2 tbsp chopped fresh coriander, thinly sliced red chili (optional), and 1 tbsp sesame seeds.
4. Serve immediately and enjoy!