Walnut Cream and Grilled Eggplant Bao Buns
The origin of bao buns can be traced back to the street food stalls of China, where soft, steamed buns with various fillings captivated audiences. In modern gastronomy, the bao bun has become one of the world's most popular fusion dishes, especially vegetarian versions like this walnut cream and grilled eggplant version. The intense, oily character of the walnut perfectly complements the smoky, grilled aroma of the eggplant, creating a truly unique taste experience together. As the eggplant begins to fry in the pan, its aroma immediately evokes the atmosphere of a warm summer barbecue. The soft texture of the walnut cream evokes a nostalgic feeling – a memory of when grandma invited us to crack nuts on an autumn afternoon. The secret to the recipe is the correct grilling temperature – if the heat is too high, the eggplant will burn, if it is too low, it will only steam. Balance is therefore important. This dish is perfect as an appetizer for a gathering of friends, or even as a special part of a vegetarian main meal.
Ingredients for this recipe
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Preparation Steps
1
First, prepare the eggplant: wash it thoroughly, remove the stem, and slice it into approximately 0.5 cm thick rounds. Sprinkle with salt and let it sit for 10 minutes to draw out any bitterness. Then, pat the slices dry.
2
Heat a skillet or grill pan over medium heat and drizzle with olive oil. Cook the eggplant slices for about 3-4 minutes per side, until nicely browned and tender. Tip: Don't overcrowd the pan, or they'll steam instead of grill!
3
While the eggplant is cooking, prepare the walnut cream: in a food processor, combine the walnuts, garlic clove, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. If it's too thick, add a few drops of water.
4
Steam the bao buns: heat water in a steamer or bamboo steamer, then steam the buns for 5-6 minutes, until soft and heated through. Tip: Placing the bao buns in a paper-lined steamer will prevent them from sticking!
5
Carefully open the warm bao buns and spoon in a portion of walnut cream. Top with the grilled eggplant slices. Be careful not to overfill them, making them easier to handle.
6
Serve the prepared bao buns immediately, while fresh. Refrain from using extra ingredients for garnish to allow the flavors of the eggplant and walnut to dominate. Tip: Perfect as an appetizer or a light vegetarian dish!
