If you are looking for a simple, flavorful, and visually stunning vegetarian dish, these Hoisin aubergine pancakes are perfect. Sweet, smoky, and slightly sticky aubergine meets crisp cucumber and spring onion, wrapped in soft Chinese pancakes. This recipe is ideal for a weeknight dinner, a fun weekend lunch, or even for entertaining guests.
Hoisin aubergine pancakes are a vibrant, vegetarian twist on traditional Chinese pancakes. Roasted aubergine brings smoky sweetness that pairs perfectly with rich, sticky hoisin sauce. Crisp cucumber and fresh spring onions add crunch and brightness, making this dish satisfying yet light. Perfect for weeknight dinners, sharing with friends, or a fun fusion lunch, these pancakes are easy to assemble and customizable, letting you experiment with flavors, textures, and toppings while staying deliciously fresh.
This was inspired by orange hoisin duck pancakes and is a delicious vegetarian alternative. If you like this recipe or want some other recipes to serve these with, try out some of my dumpling recipes.
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Ingredients
Aubergines – Roasting aubergine brings out a rich, smoky sweetness. I like to use aubergines because their creamy texture soaks up the hoisin sauce beautifully, giving every bite maximum flavor.
Olive oil – Coats the aubergine for roasting, helping it caramelize and enhancing its natural flavor.
Salt and pepper – Seasoning is key. Salt draws out moisture, intensifying the aubergine's taste.
Hoisin sauce – This sweet and savory sauce is the star of the dish. I like to use a good quality hoisin because it adds depth and umami to the aubergine strips. Optional extra hoisin can be drizzled over for more flavor.
Honey and rice vinegar – for extra stickiness and acidity
Chinese pancakes – Soft, slightly chewy, and perfect for wrapping. You can use store-bought pancakes or make your own for a more authentic touch.
Cucumber – Adds a refreshing crunch to balance the rich aubergine.
Spring onions – Give a mild sharpness and color contrast, elevating the overall dish.
Cornflour
Optional sesame seeds – Add a nutty finish and extra texture.
See recipe card for quantities.
Instructions
Jump to Recipe for quantities
- Step 1: Preheat the oven to 220°C. Rub each aubergine with olive oil, season with salt and pepper, and roast for 30–35 minutes until soft and caramelized. Roasting develops the aubergine’s natural sweetness, which is essential for these Hoisin aubergine pancakes.
- Step 2: Prepare the toppings while the aubergine roasts. Slice cucumber and spring onions into thin matchsticks for crunch and freshness. Mix the sauce by combining hoisin sauce, a little honey, and rice wine vinegar. This mixture will coat the aubergine strips, creating the sticky, flavorful base of your Hoisin aubergine pancakes. Once cooked, cover the aubergine with a tea towel for 10 minutes then scoop and shred the aubergine. Cut in half, scoop out the flesh, and pull apart into strips with a fork.
- Step 3: Pat dry the toss the aubergine in the cornflour until a wet batter forms then air fry for 15 minutes to form a light crispy crust. Add the hoisin mixture and toss before air frying for 10 minutes more. If adding to the oven it will take longer so keep an eye on it.
- Step 4: Warm the pancakes in the microwave for a minute, just until soft and pliablethen assemble your pancakes by layering aubergine strips, cucumber, and spring onion onto each pancake. Optionally add a little more hoisin sauce, sprinkle with sesame seeds then fold or roll and serve immediately.
Hint: Wrap pancakes in a damp kitchen towel while assembling. This prevents cracking and helps your Hoisin aubergine pancakes fold neatly without breaking.
Substitutions
Aubergines – Use portobello mushrooms for a meaty, umami-rich texture.
Olive oil – Replace with avocado oil for a neutral taste or sesame oil for a nutty, aromatic flavor.
Salt and pepper – Try soy sauce or tamari for added umami and depth, or a pinch of smoked salt for extra smoky notes.
Hoisin sauce – Use plum sauce for a sweeter variation or miso-tahini blend for a savory twist.
Chinese pancakes – Swap with soft tortilla wraps for a convenient option or rice paper for a gluten-free alternative.
Cucumber – Replace with julienned carrots for crunch or thinly sliced bell peppers for a colorful, sweet bite.
Spring onions – Use chives for a mild onion flavor or shallots for a slightly sweeter, delicate taste.
Sesame seeds – Substitute with crushed peanuts for crunch or pumpkin seeds for a nutty, toasted
Variations
Spicy Hoisin Aubergine Pancakes – Add sriracha or chili garlic sauce to the hoisin mix for a fiery kick. Top with pickled red cabbage for tangy crunch.
Peanut Hoisin Pancakes – Mix crushed peanuts into the hoisin sauce for nuttiness, and drizzle with extra peanut butter for creamy indulgence.
Asian-Inspired Wrap – Swap Chinese pancakes for lettuce leaves to create low-carb, fresh hand rolls, perfect for a lighter option.
Equipment
Oven or air fryer
Oven tray
Storage
Hoisin aubergine pancakes are best eaten fresh but can be stored for convenience. Keep roasted aubergine in an airtight container in the fridge for up to three days. Store prepped cucumber and spring onions separately in airtight containers to maintain crunch and freshness. Prepared pancakes can be kept in the fridge, stacked with parchment paper between, for one to two days.
To reheat, warm the aubergine in the oven at 180°C for 10–15 minutes, or microwave the pancakes for 30–60 seconds wrapped in a damp towel to avoid drying out. Avoid assembling pancakes until just before serving to preserve texture and flavor. For longer storage, aubergine can be frozen in a sealed container for up to one month. Defrost overnight in the fridge and reheat as described before assembling your Hoisin aubergine pancakes.
Top Tip
For the best Hoisin aubergine pancakes, scoop the aubergine while still warm, don't let them steam too long. Toss immediately with hoisin sauce so the flavor absorbs fully. A quick 15-minute oven finish crisps the edges just enough. Sprinkle sesame seeds last to maintain their crunch and enhance the visual appeal of the dish.
FAQ
Duck pancakes are traditionally served with crispy duck, hoisin sauce, shredded cucumber, and spring onions. Some versions include plum sauce, pickled vegetables, or extra herbs. The contrast of rich meat, sweet sauce, and fresh crunch is what makes duck pancakes so satisfying.
Yes, duck pancakes should be heated before serving. Warming them makes them soft, pliable, and prevents cracking when folded. Cold pancakes are stiff and dry, which makes them difficult to wrap and less enjoyable to eat.
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Vegetarian
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Recipe
Hoisin Aubergine Pancakes
Equipment
- Oven or Air fryer
- Oven tray
- mixing bowls
Ingredients
- 2
aubergines
- 1 tablespoon olive oil
- Salt and pepper
- 2 tablespoon hoisin sauce plus optional extra for drizzling
- 1 tablespoon honey
- 2 teaspoon rice wine vinegar
- 2 tablespoon cornflour
- 12 Chinese pancakes or make your own, try this recipe
- ½ cucumber
- 2-3 spring onions
Instructions
- Preheat the oven to 220°C. Rub each aubergine with olive oil, season with salt and pepper, and roast for 30–35 minutes until soft and caramelized. Roasting develops the aubergine’s natural sweetness, which is essential for these Hoisin aubergine pancakes.2
aubergines
, Salt and pepper, 1 tbsp olive oil - Prepare the toppings while the aubergine roasts. Slice cucumber and spring onions into thin matchsticks for crunch and freshness. Mix the sauce by combining hoisin sauce, a little honey, and rice wine vinegar. This mixture will coat the aubergine strips, creating the sticky, flavorful base of your Hoisin aubergine pancakes.2 tbsp hoisin sauce, 1 tbsp honey, 2 tsp rice wine vinegar, ½ cucumber, 2-3 spring onions
- Once cooked, cover the aubergine with a tea towel for 10 minutes then scoop and shred the aubergine. Cut in half, scoop out the flesh, and pull apart into strips with a fork.
- Pat dry the toss the aubergine in the cornflour until a wet batter forms then air fry for 15 minutes to form a light crispy crust. Add the hoisin mixture and toss before air frying for 10 minutes more. If adding to the oven it will take longer so keep an eye on it.2 tbsp cornflour
- Warm the pancakes in the microwave for a minute, just until soft and pliablethen assemble your pancakes by layering aubergine strips, cucumber, and spring onion onto each pancake. Optionally add a little more hoisin sauce, sprinkle with sesame seeds then fold or roll and serve immediately.12 Chinese pancakes
