Braised Eggplant Rolls

Directions

1. 1
   Sift the flour into a bowl then gradually add the water, mixing until you get a smooth dough.
2. 2
   Turn the dough on to a lightly floured surface and knead for 3 minutes.
3. 3
   Cover with plastic wrap and allow to rest for 30 minutes.
4. 4
   Spread the sesame seeds on a dinner plate.
5. 5
   Working on a floured surface, divide the dough into 18 pieces and roll into balls.
6. 6
   Roll 2 balls out a little and brush 1 with sesame oil.
7. 7
   Top with the other flattened ball then press both sides into the sesame seeds.
8. 8
   Roll the double pancake out to a 15cm-diameter circle.
9. 9
   Repeat with the remaining dough.
10. 10
    Heat a frying pan over a medium heat.
11. 11
    Cook the pancakes, 1 at a time, for 1-2 minutes each side until firm and just starting to colour.
12. 12
    Separate the 2 pancakes immediately, stack on a plate, and cover tightly with tinfoil.
13. 13
    Keep in a warm oven if using immediately or refrigerate until needed and reheat in a steamer for a few minutes.
14. 14
    For the eggplant:.
15. 15
    Cut the eggplant lengthwise into 1.5cm slices then cut these into 1.5cm-wide sticks.
16. 16
    Cut these into 6cm lengths.
17. 17
    Heat the oil in a wok over a medium heat, add the eggplant and garlic, and stir to coat in the oil.
18. 18
    Lower the heat and cook for 5 minutes, stirring frequently, until browned.
19. 19
    Add the soy sauce, oyster sauce, Shaoxing or brandy, ginger and sugar.
20. 20
    Cover and cook for 10 minutes.
21. 21
    Transfer to a serving dish.
22. 22
    Serve with the warm pancakes and dishes of cucumber and spring onion.