BRAISED EGGPLANT ROLLS

Serves 4 to 6
PANCAKES
Flour 250 gm
Boiling Water 250 ml
Sesame seeds ½ cup
Sesame oil 2 tablespoons
· Sift flour into a bowl and gradually add the water until you get a smooth dough.
· Turn the dough onto a lightly floured board and knead for 3 minutes
· Cover in plastic wrap and allow to rest for 30 minutes
· Spread sesame seed on a dinner plate
· Working on a floured surface divide the dough into n18 Pieces and roll into balls
· Rolls 2 balls out a little and brush with sesame oil
· Top with the other flattened ball then press both sides into the seeds
· Roll the double pancake out to a 15 cm diameter.
· Repeat with the remaining dough
· Heat the frying pan over medium heat and cook pancakes one at a time for 1-2 minutes until firm and just starting to colour
· Separate the two pancakes immediately and stack them ona plate and cover tightly with foil.
· Keep in a warm oven if serving immediately or refrigerate until needed( reheating in a steamer for a few minutes.
EGGPLANT.
Eggplant 1medium or 4 to 5 narrow eggplants.
Peanut oil ( or preferred oil) 2 tablespoons
Garlic 4 cloves crushed
Dark soy sauce 1 tablespoon
Oyster Sauce 1 tablespoon
Shaoxing Cooking wine or brandy 1 tablespoon
Grated ginger 2 teaspoons
Cucumber ½ seeded and cut into matchsticks
Spring onions 4 finely sliced lengthwise

· Cut the eggplant into 1.5 cm slices and cut them into 1.5 cm sticks and then into 6 cm sticks
· Heat oil in wok and cook garlic and eggplant tossing to give a good mix
· Cook for about 5 minutes stirring frequently until brown
· Add soy sauce , oyster sauce Shaoxing or brandy , ginger and sugar
· Cover and cook for 10 minutes
· Transfer to serving dish
· Serve with warm pancakes and dishes of cucumber and spring onion