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Sticky aubergine buns

Sticky aubergine buns

Handy ready-to-fill buns give you a restaurant worthy vegan meal in minutes. Add a punnet of cress to serve, if you like.

5 out of 5 stars(1) Rate this recipe
VeganVegetarianHealthyLow in saturated fat2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 1 large aubergine
  • 2 tbsp vegetable oil
  • 3 tbsp Cooks' Ingredients Teriyaki Sauce
  • 2 tbsp Cooks’ Ingredients Japanese Rice Vinegar
  • 1½ tsp light brown soft sugar
  • ½ cucumber, thinly sliced
  • 25g salted peanuts, finely crushed to a powder
  • 168g pack 6 Japan Menyū Steamed Buns
  • 2-4 salad onions, thinly sliced

Method

  1. Cut the aubergine into 5cm fingers. Warm the oil in a frying pan over a medium-high heat, add the aubergine and fry for 6 minutes, turning until golden on all sides.

  2. Mix the teriyaki sauce, 1 tbsp rice vinegar and 1 tsp sugar together in a small bowl until smooth, then pour over the aubergine. Turn the heat to low and simmer for 5 minutes until the aubergine is tender and the sauce is sticky and reduced.

  3. Mix the cucumber with the remaining vinegar and mix the peanuts separately with the remaining sugar.

  4. Heat the buns according to pack instructions, fill with the sticky aubergine, drizzle over any remaining sauce, then add some cucumber and salad onions and sprinkle over the peanut dust. Serve immediately, with the remaining cucumber and salad onions alongside.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,239kJ/ 535kcals

Fat

22.6g

Saturated Fat

4.5g

Carbohydrates

65.5g

Sugars

31.5g

Fibre

9.4g

Protein

12.6g

Salt

1.8g

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating