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Preheat the oven to 200c.
Place the aubergines into a baking tray, prick evenly with a fork and drizzle with olive oil. Season with salt and pepper and bake for 15-20 minutes until softened.
Once baked place the cooked aubergine in a large bowl and cover with a towel to let steam for 10 minutes. Reduce the oven heat to 160c.
Mix all of the char siu marinade ingredients together.
Remove the aubergine from the bowl and slice down the middle. Peel back all the skin to expose the flesh and tear the flesh into 1cm thick strips. Discard any seeds.
Place the strips into the marinade, mix and then place back on the baking sheet and bake for a further 40-50 minutes, mixing every 10 minutes. When it's dark and caramelised it's ready.
Steam your bao then you're ready to assemble.