Caramelised Eggplant Bao Buns

Caramelised Eggplant Bao Buns

• 300g buckwheat flour
• 4ginstant yeast
• 1 tbsp caster sugar
• 1 1/2 Tbsp sesame oil
• 1/4 tsp salt
• 150 ml oat milk plus more (room temperature)
• 1 eggplant, cut are fingers
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tbsp maple syrup
• 2 tsp sesame oil
• Garlic, minced
• 1/3 cup apple cider vinegar
• 1 carrot, cut in match sticks
• 1 cucumber, cut in match sticks
• 1 spring onion, thinly sliced
• Sesame seeds to serve

1. Mix flour, yeast, sugar, and oil in a stand mixer bowl. Using a dough hook attachment, mix on medium speed. Gradually add the oat milk, adding more milk as necessary until a dough is formed. Knead for a few minutes until smooth and no longer sticky
2. Cover and rest the dough for 15 minutes.
3. Meanwhile, marinate your eggplant with soy sauce, sriracha, maple syrup, sesame oil and garlic. Stir to thoroughly combine. Heat the apple cider vinegar in a small sauce pan until it reaches a gentle boil. Turn the heat off, add the carrots and let this sit to pickle for 30 minutes.
4. Spray your work surface with oil. Divide the dough into 8 equal portions. Roll each into a round ball. Flatten with your palm and then use a rolling pin to roll it into an oval shape. Fold the dough over and place on a baking paper. Repeat with the remaining dough.
5. Cover the dough with a tea towel, and set them aside in a warm area to rise (approx. 30-60 minutes) until they double in size.
6. Bring the water in your steamer to a boil. Wrap the lid of your steamer with a kitchen towel to prevent moisture dripping back on the steamed buns. Lower the heat to a gentle simmer, add the buns into the steamer, and steam for 8 minutes.
7. Fry off the eggplant until caramelised and golden.
8. Top each bao bun with the eggplant, pickled carrots, cucumber, spring onions and sesame seeds.

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