Aubergine Bun Chay

The Aubergiene Bun Chay recipe is pure elegance both in appearance and on the taste buds. A Vietnamese dish, you will have a pure taste sensation from the sweetness of the agave syrup to the slight bitterness of the soy sauce, not to mention the gentle kick from the chilli.
The main feature of this dish is the aubergine. Grilled in a slight drop of sunflower oil, the aubergine is then coated in the a soy sauce dressing. The aubergine is then placed on top of some rice noodles. You can use either white or wholemeal rice noodles.
The Aubergine Bun Chay, is filling and quite a healthy meal to have. As a milkman who is on the go all night, I didn’t feel hungry until the next day.
Aubergine or Eggplant?
For me it is ‘Aubergine’ but of course I am British and that is what we call it. In other parts of the world, it is known as an Eggplant.
Equipment used:
These are the main to pieces of equipment used. You will also need a chopping board and knifes.
How to make the ribbon veg
In the recipe, you are required make carrot and cucumber ribbons. This is very easily done. Just peel the vegetable/ fruit using a ‘Y shaped’ peeler length ways. This will make the ribbon effect. For the carrot, I do peel it first.

Aubergine Bun Chay
Ingredients
- 3 1/2 tbsp Agave syrup can use honey if not vegan
- 2 1/2 tbsp Gluten free soy sauce
- 100 g Soya beans Optional
- 2 Aubergines Sliced into 1cm slices
- 200g Rice noodles White or wholemeal
- 1 Carrot Shaved into ribbons using a Y shape peeler
- 1 Cucumber Shaved into ribbons using a Y shape peeler
- 1 Handful Mixed leaf salad
- 1 Handful Salted peanuts Crushed
For the dressing
- 2 Limes Juiced
- 1 tbsp Rice vinegar
- 2 cm Piece of Ginger Peeled and grated
- 1 Red chilli Deseeded and finely chopped
- 1 Garlic clove Crushed
Instructions
Prep the salad
- Make ribbons with the carrot and cucumber. Keep aside ready to plate up. Have the salad, crushed peanuts to one side. You might need to crush the peanuts yourself using a food processor or the back off a rolling pin.
Make the dressing
- Mix 1 1/2 tbsp agave syrup and 1 tbsp of soy sauce. Stir in the dressing ingredients and set aside.
Cooking the soya beans
- If using, simmer the beans for 3 minutes, drain, run under cold water and set aside.
The Aubergine
- Mix together the remaining agave syrup and soy sauce.
- You might want to cook this in batches or use two frying pans. Add a little oil and then place the slices into the pan's. Cook for 10 minutes, turning halfway through. They will want to be golden in colour.
- Once cooked, coat the aubergine with the agave and soy sauce mix and turn over to coat the other side.
The noodles
- Depending on the type you buy, cook these while the aubergine is being cooked. Go by the instructions on the pack.
To serve
- Place the noodles in the center of a plate and top with the aubergine. Place the ribbons of carrot and cucumber round the side and top with the salad leaves, soya beans and chopped peanuts. Drizzle the dressing over the salad mix.
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