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How to Make Delicious Whole Wheat Eggplant Buns at Home? - Microwave Recipes

How to Make Delicious Whole Wheat Eggplant Buns at Home?

Q: Can I use a different type of flour for the bun dough?
A: Yes, you can substitute all-purpose flour for the medium-gluten flour, but the texture may vary slightly.

Q: Is there an alternative for the chicken sauce mentioned in the recipe?
A: You can use soy sauce or oyster sauce as a substitute, adjusting the amount to suit your taste.

Q: Can I steam the buns using an electric steamer?
A: Absolutely, electric steamers work well for steaming buns. Just follow the manufacturer’s instructions regarding water levels and steaming time.

Whole Wheat Eggplant Buns


  • Medium-gluten flour: 500g
  • Whole wheat flour: 300g
  • Warm water: 445g
  • Sugar: 20g
  • Yeast: 8g
  • Eggplant: 600g
  • Salt: 2 tablespoons
  • Dried vermicelli: 65g
  • Green onions: 6
  • Green peppers: 2
  • Vegetable oil: as needed
  • Chili powder: 2 tablespoons
  • Chinese thirteen spices: 1 tablespoon
  • Fresh chicken sauce (or substitute): as needed
  1. Mix medium-gluten and whole wheat flours in a bowl.
  2. Dissolve sugar and yeast in warm water.
  3. Gradually add the flour mixture, stirring with chopsticks to form lumps.
  4. Knead the dough on a board, let it rise in a bowl covered with plastic wrap until doubled in size.
  5. Peel and dice the eggplant, mix with salt, and let it release water.
  6. Soak and chop the dried vermicelli.
  7. Chop green onions and green peppers.
  8. Heat vegetable oil in a pan, fry green onions until fragrant.
  9. Add chili powder, stir on low heat until the oil turns red, then turn off the heat.
  10. Mix in vermicelli and thirteen spices.
  11. Add the drained eggplant, mix well.
  12. Season with fresh chicken sauce to taste.
  13. Knead the risen dough and expel the air.
  14. Form the dough into a long roll, cut into equal pieces, and shape each into a smooth ball.
  15. Roll out each ball into a bun skin, thinner on the edges.
  16. Place a generous amount of eggplant filling on each skin.
  17. Shape the buns as desired, place them on oiled paper in a steamer, and let them rise again for about 10 minutes.
  18. Steam over high heat until boiling, then continue on medium heat for 13 minutes. Turn off the heat and let the buns sit for 5 minutes before opening the lid.
  19. Remove the fluffy eggplant buns from the steamer.
  20. Enjoy your beautiful and delicious homemade whole wheat eggplant buns.
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  • Rich in dietary fiber due to whole wheat flour and eggplant.
  • Provides a good source of vitamins and minerals from green vegetables.
  • Low in saturated fats, making it a healthier choice.
  • Calorie count varies depending on the size and filling of each bun.