Miso Garlic Eggplant Bao

Crispy, creamy eggplant paired with an umami-packed sauce. This one is for my vegetarian friends.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice eggplant into thin rounds and lay on a paper towel- lined sheet tray.

Step 2

Salt eggplant generously and let stand for 30 min.

Step 3

Thinly slice scallions and separate greens for garnish.

Step 4

In a bowl, combine water, brown sugar, soy sauce, black vinegar, honey, shaoxing wine, white miso, corn starch, and microplaned garlic.

Step 5

In a pot sweat white parts of the scallion. Add the sauce mixture and cook until it reaches a thick consistency. Remove from heat.

Step 6

Pat eggplant dry and coat in flour and corn starch.

Step 7

Pan-fry in a heavy bottom pan with oil until golden brown. Drain on a paper-towel lined tray

Step 8

Assemble bao with fried eggplant, miso garlic sauce, and garnish with thinly sliced scallions.

Step 9

Mix the yeast, sugar and lukewarm milk (~35 C) and let the mixture sit for 5 minutes.

Step 10

In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and knead until a rough dough forms. (~4 minutes). Cover and rest the dough for 1 hour or until the dough doubles in size.

Step 11

Punch the air out of the dough and divide the dough into 70 g portions. Form each piece into balls. Roll out each ball and brush one side with oil and fold over.

Step 12

Place each bao onto a parchment square and proof it for 15 minutes. Transfer the baos into a steaming basket and steam for 10 minutes.