Recipes in the world of Flavilo

Mediterranean eggplant and feta bao buns served

Mediterranean Eggplant and Feta Bao Buns

Historical background: The bao bun originates from China, but it appears in many international cuisines on the modern gastronomy stage. The typical ingredients of Mediterranean cuisine - such as feta, eggplant and roasted peppers - fit perfectly into this soft, steamed bun. The result is a fusion dish that combines Eastern technique with Southern European flavors. Emotional introduction: As the eggplant roasts and the aroma of garlic fills the kitchen, it evokes a Mediterranean summer evening, where every bite recalls a walk through a sunny village. Technical advice: Always salt the eggplant in advance to avoid the bitter taste. It is worth crumbling the feta by hand so that it is not too lumpy - so that it is more evenly distributed in the filling. This dish is an ideal choice for vegetarian guests, picnics or even a special lunch - simple, yet special.

Prep Time 20 min
Preparation 15 min
Total 35 min
1550 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 8 Bao buns
⭕ 1 Eggplant
⭕ 150 g Feta cheese
⭕ 100 g Roasted bell pepper
⭕ 1 tbsp Olive oil
⭕ 1 cloves Garlic
⭕ 1 tbsp Lemon juice
⭕ 0.5 tsp Salt
⭕ 0.25 tsp Black pepper

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    Preparation Steps

    1

    Steam the bao buns over simmering water for 6–8 minutes. Use a bamboo steamer or a strainer placed over a pot, covered. Make sure the buns don't come into direct contact with the water.

    2

    Cut the eggplant into long slices, sprinkle with salt, and let it sit for 10 minutes to release any bitterness. Then, pat dry with paper towels.

    3

    In a skillet, heat a little olive oil and fry the eggplant slices on both sides until golden brown, about 4-5 minutes per side.

    4

    Cut the roasted bell pepper into small strips, mince or crush the garlic. In a small bowl, combine the roasted bell pepper, garlic, olive oil, lemon juice, salt, and pepper. This will give the filling a fresh Mediterranean character.

    5

    Gently open the steamed bao buns. First, place a slice of grilled eggplant inside, then spoon over the bell pepper mixture, and finally crumble some feta on top. Don't overfill, so they can be closed nicely.

    6

    Serve fresh and warm to enjoy the softness of the bun and the warm texture of the filling. You can drizzle a little olive oil over them before serving, if desired.