BBQ Eggplant Noodle Burger | MiNDFOOD Recipes

Ingredients

• Vegetable oil, for frying
• 2 small Asian eggplant or 1 medium-sized regular eggplant, cut into 12 rounds about 1/2 inch (1 cm) thick
• Salt, to taste
• 8 portobello mushrooms
• 2 banana shallots or 1 large red onion, finely sliced
• 1 star anise
• 2 cups plus 11/2 tablespoons (500 ml) vegetable broth
• 6 tablespoons plus 2 teaspoons (100 ml) Hoisin Sauce
• 3 tablespoons plus 1 teaspoon (50 ml) soy sauce or tamari
• 3 tablespoons (60 g) honey or agave syrup
• 3 tablespoons (45 g) Homemade Ketchup
• 2 tablespoons plus 2 teaspoons (40 ml) water
• 2 cloves garlic, crushed
• 1 tablespoon (15 g) Sriracha
• 1 tablespoon (15 ml) rice vinegar
• 1 tablespoon (6 g) grated fresh ginger
• 2 tablespoons (30 ml) toasted sesame oil
• 3 tablespoons (45 ml) ume plum or red wine vinegar
• 1 tablespoon (15 ml) soy sauce or tamari
• 1/2 teaspoon honey or agave syrup
• 2 tablespoons (28 g) mayonnaise or vegan mayonnaise
• Sesame seeds, for garnishing
• 1 small red onion, thinly sliced
• 1 carrot, julienned or grated
• 1 fennel bulb, shaved into thin shreds
• 1 bok choy, finely chopped 21/2 ounces (70 g) cooked soba noodles or glass noodles, drained and chilled (optional)
• 1 egg yolk
• 1 tablespoon (15 ml) white wine vinegar
• 1 tablespoon (11 g) mustard
• 5 fluid ounces (150 ml) mild olive oil