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Aubergine bao bun served
Soft bao bun stuffed with sticky miso-glazed aubergine and crisp vegetables

Aubergine bao bun

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The Bao Bun (steamed bun) is as soft as a cloud. Its secret lies in steaming: since it's not exposed to direct heat (like in an oven), no crust forms on it, but it stays soft throughout. The spongy structure of the aubergine is the perfect filling because it soaks up the umami-bomb miso sauce, providing an extremely rich flavour experience even without meat.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Asian, Fusion

Ingredients

Equipment Needed

  • Bamboo steamer or metal steamer insert
  • Baking paper

Allergen Information

⚠️ Gluten
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Slice the aubergine, salt it, let stand for 15 minutes, then wipe dry.

Tip: Salting draws out bitter juices and breaks down cell walls, so it won't absorb as much oil during frying [osmosis].
2 ✓

Fry the aubergine in sesame oil until golden brown.

Tip: Leave it alone in the pan to get a crust!
3 ✓

Mix the miso, soy sauce and crushed garlic, then pour over the hot aubergine. Toss to coat (glaze).

Tip: Sugary miso burns quickly, be fast!
4 ✓

Meanwhile steam the bao buns for 6-8 minutes on baking paper.

Tip: Steam softens and 'puffs up' the dough.
5 ✓

Assemble: lettuce on the bottom, carrot on top, finally the hot, sticky aubergine.

Tip: The lettuce insulates the dough from the juices, so it doesn't get soggy.

Recipe FAQ

Why did the dough get sticky?
You steamed it too long, or water dripped on it from the lid after steaming. Always put a tea towel under the lid!

Ingredients

  • 8 pc Bao buns (frozen)
  • 300 g Aubergine
  • 80 g Carrot (julienned)
  • 80 g Iceberg lettuce
  • 1 tbsp Sesame oil
  • 1 tbsp Miso paste (Shiro/white)
  • 1 clove Garlic
  • 1 tbsp Soy sauce
  • 1 tbsp Black sesame seeds
  • 1 handful Microgreens (optional)