Hoisin Meatball Bao Buns with Ginger Mayonnaise

• Lower the heat to medium and add the water (see pantry for amount).
• Cover with the lid and then steam the eggplant for 4 - 6 minutes.
• Remove the lid and add half of the soy sauce, then fry for 1 more minute. Season to taste with salt and pepper.

• Boil a shallow layer of water in a pot or saucepan.
• Line a sieve with a sheet of parchment paper and place it over the pan, taking care to ensure it doesn't touch the water (see Tip).
• Transfer the bao buns to the sieve and cover with the lid, then allow to steam for 5 - 7 minutes or until soft.

Tip: if you have a steamer, use this instead of the sieve.

• Chop the onion.
• In a bowl, combine the mince with the five spice, the onion and the rest of the garlic. Season with salt and pepper.
• Shape the mince into 3 ovular meatballs per person.
• Melt a knob of butter in a frying pan over medium-high heat. Fry the meatballs for 2 - 3 minutes until evenly browned.

• Lower the heat and cover with the lid, then fry for a further 5 minutes.
• Add the hoisin sauce, the honey and the rest of the soy sauce (see Tip).
• In a bowl, combine the mayonnaise with the rest of the ginger paste.

Health Tip: if you're watching your salt intake, use less of the hoisin sauce and/or the soy sauce.