slightly sweet, tart, unami-rich
Cut the bun in half and place mantou buns in steamer and steam for 5-10 minutes, until they warm up and soften. Alternatively, microwave the buns for 30-40 seconds on high setting.
Cut the eggplant into thick slices, soaked in salted water for an hour, pat dry. Season the eggplant rub mixture.
Mix the frying mix with 150ml water and a pinch of salt. Coat eggplant slices in the frying mix and deep-fry the eggplant slices in batches until golden.Transfer them to paper towels to drain.
To assemble, drizzle the bottom part of a bun with a teaspoon of the spring onion dressing, place the lettuce, pickle and eggplant slice on top. Add another teaspoon of dressing on eggplant before place the other half of the bun on top.
Secure with a skewer. Continue with the rest. Serve immediately.