1. Sift the flour into a bowl then gradually add the water, mixing until you get a smooth dough. Turn the dough on to a lightly floured surface and knead for 3 minutes. Cover with plastic wrap and allow to rest for 30 minutes. 2. Spread the sesame seeds on a dinner plate. Working on a floured surface, divide the dough into 18 pieces and roll into balls. Roll 2 balls out a little and brush 1 with sesame oil. Top with the other flattened ball then press both sides into the sesame seeds. Roll the double pancake out to a 15cm-diameter circle. Repeat with the remaining dough. 3. Heat a frying pan over a medium heat. Cook the pancakes, 1 at a time, for 1-2 minutes each side until firm and just starting to colour. Separate the 2 pancakes immediately, stack on a plate, and cover tightly with tinfoil. Keep in a warm oven if using immediately or refrigerate until needed and reheat in a steamer for a few minutes. 4. For the eggplant:. 5. Cut the eggplant lengthwise into 1.5cm slices then cut these into 1.5cm-wide sticks. Cut these into 6cm lengths. 6. Heat the oil in a wok over a medium heat, add the eggplant and garlic, and stir to coat in the oil. Lower the heat and cook for 5 minutes, stirring frequently, until browned. Add the soy sauce, oyster sauce, Shaoxing or brandy, ginger and sugar. Cover and cook for 10 minutes. Transfer to a serving dish. 7. Serve with the warm pancakes and dishes of cucumber and spring onion. ---------------------------------------------------------------------------
Nutrition
Ingredients
