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