Miso-Maple Aubergine Bao
with Sesame Pickled Radish Slaw and Sesame Sweet Potato
- Sesame
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
- May contain traces of allergens
- Celery
- Sesame
- Walnuts
Our Miso-Maple Aubergine Bao are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
Sweet Potato
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
1 unit(s)
Aubergine
(May contain traces of: Celery)
100 grams
Radishes
1 bunch(es)
Coriander
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
120 grams
Sliced Carrot and Cabbage Mix
15 milliliter(s)
Rice Vinegar
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
22 grams
Miso Paste
(Contains: Soya)
30 grams
Maple Syrup
6 unit(s)
Bao Buns
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
While everything's roasting, trim and thinly slice the radishes.
Roughly chop the coriander (stalks and all).
Crush the peanuts in the unopened sachet using a rolling pin.
In a medium bowl, combine the sliced radishes, sliced carrot and cabbage mix, rice vinegar, sugar (see pantry for amount) and half the sesame oil. Sprinkle in half the coriander and toss to coat.
In a small bowl, combine the miso, maple and remaining sesame oil. Set aside for later.
When everything's ready, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.
Drizzle the miso-maple sauce over the cooked aubergine and toss until completely coated and glazed.
Share the baos between your plates, spread the mayo (see pantry for amount) inside, then fill with the aubergine and some of the remaining coriander. Sprinkle over the crushed peanuts.
Serve the sesame wedges and radish slaw alongside.
