Hoisin Aubergine Pancakes
Hoisin Aubergine Pancakes
Ingredients
For the Hoisin Aubergine
- 2 aubergines, medium
- 2 tablespoons vegetable oil
- 1/4 cup cornstarch
- 1/2 cup hoisin sauce
For Serving
- 12 pancake wrappers, or small flour tortillas
- 4 spring onions, thinly sliced
- 1 cucumber, julienned
- 2 tablespoons hoisin sauce, for drizzling, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Place the whole aubergines on the prepared baking sheet. Drizzle with 2 tablespoons of vegetable oil and rub it thoroughly over their entire surface to ensure they are well-coated.
⏱️ 2 min
- 3
Roast the aubergines in the preheated oven for 30-40 minutes, or until they are very soft, shriveled, and tender when pierced with a fork. The skin should be slightly charred.
⏱️ 35 min•🌡️ 400
- 4
Remove the roasted aubergines from the oven and let them cool slightly on the baking sheet for about 15 minutes, until cool enough to handle.
⏱️ 15 min
- 5
Once cooled, carefully peel off the skin from the aubergines. Discard the skin. Using two forks, pull and shred the soft aubergine flesh into thin, duck-like strands.
⏱️ 5 min
- 6
Transfer the shredded aubergine to a large metal bowl. Add the 1/4 cup of cornstarch to the bowl. Toss the aubergine and cornstarch by hand until the aubergine strands are thoroughly and evenly coated. Ensure there are no dry patches of cornstarch.
⏱️ 3 min
- 7
Preheat your air fryer to 375°F. Place the cornstarch-coated aubergine into the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding.
⏱️ 2 min•🌡️ 375
- 8
Air fry for 10-15 minutes, shaking the basket halfway through, until the aubergine is crispy and golden brown. It should have a slightly chewy but crisp texture.
⏱️ 12 min•🌡️ 375
- 9
Once the aubergine is crispy, transfer it back to the large metal bowl. Add 1/2 cup of hoisin sauce to the crispy aubergine and mix well until all the aubergine pieces are fully coated and caramelized. You can also briefly return it to the air fryer for 1-2 minutes after coating to further caramelize, if desired.
⏱️ 3 min
- 10
While the aubergine is cooking, prepare your accompaniments: thinly slice the spring onions and julienne the cucumber into thin strips suitable for pancake fillings.
⏱️ 5 min
- 11
Warm the pancake wrappers according to package instructions (usually a quick steam or microwave).
⏱️ 2 min
- 12
To assemble, take a warm pancake wrapper. Place a portion of the hoisin-coated crispy aubergine in the center of the wrapper. Add some sliced spring onions and julienned cucumber on top of the aubergine. If desired, drizzle an additional amount of hoisin sauce over the filling.
⏱️ 5 min
- 13
Fold the pancake wrapper around the filling to create a wrap and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hoisin Aubergine Pancakes
For the Hoisin Aubergine
- 2 aubergines, medium
- 2 tablespoons vegetable oil
- 1/4 cup cornstarch
- 1/2 cup hoisin sauce
For Serving
- 12 pancake wrappers, or small flour tortillas
- 4 spring onions, thinly sliced
- 1 cucumber, julienned
- 2 tablespoons hoisin sauce, for drizzling, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Place the whole aubergines on the prepared baking sheet. Drizzle with 2 tablespoons of vegetable oil and rub it thoroughly over their entire surface to ensure they are well-coated.
⏱️ 2 min - 3
Roast the aubergines in the preheated oven for 30-40 minutes, or until they are very soft, shriveled, and tender when pierced with a fork. The skin should be slightly charred.
⏱️ 35 min•🌡️ 400 - 4
Remove the roasted aubergines from the oven and let them cool slightly on the baking sheet for about 15 minutes, until cool enough to handle.
⏱️ 15 min - 5
Once cooled, carefully peel off the skin from the aubergines. Discard the skin. Using two forks, pull and shred the soft aubergine flesh into thin, duck-like strands.
⏱️ 5 min - 6
Transfer the shredded aubergine to a large metal bowl. Add the 1/4 cup of cornstarch to the bowl. Toss the aubergine and cornstarch by hand until the aubergine strands are thoroughly and evenly coated. Ensure there are no dry patches of cornstarch.
⏱️ 3 min - 7
Preheat your air fryer to 375°F. Place the cornstarch-coated aubergine into the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding.
⏱️ 2 min•🌡️ 375 - 8
Air fry for 10-15 minutes, shaking the basket halfway through, until the aubergine is crispy and golden brown. It should have a slightly chewy but crisp texture.
⏱️ 12 min•🌡️ 375 - 9
Once the aubergine is crispy, transfer it back to the large metal bowl. Add 1/2 cup of hoisin sauce to the crispy aubergine and mix well until all the aubergine pieces are fully coated and caramelized. You can also briefly return it to the air fryer for 1-2 minutes after coating to further caramelize, if desired.
⏱️ 3 min - 10
While the aubergine is cooking, prepare your accompaniments: thinly slice the spring onions and julienne the cucumber into thin strips suitable for pancake fillings.
⏱️ 5 min - 11
Warm the pancake wrappers according to package instructions (usually a quick steam or microwave).
⏱️ 2 min - 12
To assemble, take a warm pancake wrapper. Place a portion of the hoisin-coated crispy aubergine in the center of the wrapper. Add some sliced spring onions and julienned cucumber on top of the aubergine. If desired, drizzle an additional amount of hoisin sauce over the filling.
⏱️ 5 min - 13
Fold the pancake wrapper around the filling to create a wrap and serve immediately.
⏱️ 1 min