Crispy Eggplant Gua Bao (Makes 10)


Lightly battered eggplant pieces in a sticky sweet and sour sauce with a hint of spice.  Vegan friendly.
Makes 10 gua bao. 

Add your own fresh coriander and spring onion for extra wow!

  • 10 gua bao
  • Crispy Eggplant ready to heat
  • Eggplant sauce
(1 assembled bao)
ENERGY964 kJ608 kJ
PROTEIN3.1 g1.9 g
FAT, TOTAL5.2 g3.2 g
- SATURATED0.7 g0.4 g
CARBOHYDRATE41.6 g26.2 g
- SUGARS24.3 g15.3 g
SODIUM737 mg464 mg
Contains GLUTEN (WHEAT), PEANUTS, and SOY. Products are made in a facility that also uses milk, shellfish, and peanuts.
SAUCE (40%): Sugar, Vinegar Sauce (Rice Vinegar (Water, Glutinous Rice, Salt, Spices), Water, Salt, Colour (129)), Light Soy Sauce (Soybeans), Garlic, Black Vinegar (Wheat Bran), Preserved Chilli Sauce (Flavour Enhancer (621), Peanut), Ginger, Dried Chilli, Sichuan Pepper Powder, Salt BAO (32%): Wheat Flour, Water, Sugar, Shortening (Vegetable Oil, Antioxidant (330)), Yeast, Soy Flour, Salt BATTERED EGGPLANT (28%): Eggplant (75%), Canola Oil, Rice Flour, Tapioca Starch, Water, Thickener (415), Salt
1. Steaming
Boil some water in a pot. Put the bao (A) in a steamer lined with parchment paper. Steam from boiling for 8 mins (12 mins if frozen) for soft pillowy goodness.
Microwave alternative:
Reheat just before serving. Place the unopened bao packet (A) in the microwave. Cook on high for 30-40 seconds (60 seconds if frozen) or until soft. Be careful not to over cook.

2. Filling
Pop the eggplant (B) in an oven at 180 degrees for 10 mins.
Heat the sauce (C) in a pan until sticky (approx. 4 mins on medium heat) and toss through the hot eggplant.
Sauce will thicken once off the heat. Be careful not to overcook!

3. Assemble
Put one piece of the eggplant into a bao. For extra freshness add your own spring onion and coriander.

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