Vegetarian Peking Duck

Vegetarian Peking Duck offers a delightful twist on the classic dish, featuring marinated and roasted eggplant that mimics the rich flavors of traditional duck. Served with pancakes and a medley of fresh vegetables, this dish is both satisfying and visually appealing.

Ingredients

• Eggplant - 400 grams
• Soy sauce - 3 tablespoons
• Hoisin sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Five-spice powder - 1 teaspoon
• Sesame oil - 1 teaspoon
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Spring onions - 2, thinly sliced
• Peking duck pancakes - 4 pieces
• Cilantro - 1/4 cup, for garnish

Steps

1. Preheat the oven to 200°C (390°F).
2. Slice the eggplant into thin strips and sprinkle with salt. Let it sit for 15 minutes to draw out moisture.
3. In a bowl, mix together soy sauce, hoisin sauce, rice vinegar, five-spice powder, and sesame oil to create a marinade.
4. Rinse the salt off the eggplant and pat dry with paper towels.
5. Toss the eggplant strips in the marinade, ensuring they are well-coated. Allow to marinate for at least 10 minutes.
6. Place the marinated eggplant strips on a baking tray lined with parchment paper in a single layer.
7. Roast in the preheated oven for 20-25 minutes, turning halfway through, until golden brown and slightly crispy.
8. Warm the Peking duck pancakes in a steamer or microwave for about 1-2 minutes.
9. To serve, lay out the pancakes and fill each with roasted eggplant, cucumber, carrot, and spring onions. Garnish with cilantro.
10. Roll up the pancakes and enjoy!

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant and vegetables.
• Low in cholesterol and saturated fats, promoting heart health.

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