Lacto/Vegan(Veggie Life)Roasted Eggplant and Sun-Dried Tomato Steamed Buns

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Roasted Eggplant and Sun-Dried Tomato Steamed Buns

 

Recipe By :Glenn Chu, chef/owner of Indigo's in Honolulu

Serving Size : 0 Preparation Time :0:00

Categories : Ethnic-Asian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large Japanese eggplants, halved lengthwise

2 teaspoons olive oil

salt, to taste

1/4 cup oil-packed sun-dried tomatoes, drained and

julienned

1 tablespoon plum sauce

1/2 teaspoon dark sesame oil

2 tablespoons chopped cilantro

1/2 teaspoon white pepper

1 recipe Steamed Bun Dough

Waxed paper or parchment paper, cut into

32 2-1/2-inch squares

 

Preheat oven to 450 degrees. On a baking sheet, lightly brush eggplants with

oil, sprinkle with salt, and roast for 10 minutes or until soft. Remove from

oven and allow to cool, slightly.

 

Peel skin from eggplants and discard. Dice flesh. (This should yield 1 cup of

eggplant.) Add tomatoes, plum sauce, sesame oil, cilantro, and pepper. Mix

well. Set aside.

 

Fill, roll, and steam buns according to Making Dumplings and Buns directions.

 

Description:

" Lacto/Vegan "

Source:

" Veggie Life, Spring, 2001, page 32 "

Yield:

" 32 buns "

 

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Per Serving (excluding unknown items): 126 Calories; 11g Fat (79.9% calories

from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

68mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0