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Grilled Eggplant Banh Mi Sandwich

  • 5servings
  • 392calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B9, H, C, D, E
MineralsNatrium, Fluorine, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup rice wine vinegar

  2. 1 1/2 tablespoons sugar

  3. 1/4 teaspoon salt

  4. 2 cups julienne-cut peeled carrot (about 4 medium)

  5. 1 1/4 pounds eggplant

  6. 1 1/2 tablespoons canola oil

  7. 1/3 cup creamy peanut butter

  8. 1/4 cup minced green onions

  9. 1 tablespoon minced peeled fresh ginger

  10. 2 teaspoons yellow miso (soybean paste)

  11. 1 1/2 teaspoons fresh lime juice

  12. 1 (16-ounce) French bread baguette, cut in half horizontally

  13. 1 cup thinly sliced cucumber

  14. 1 cup fresh cilantro leaves

  15. Thinly sliced jalapeño pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°.

  2. Combine vinegar, sugar, and salt in a bowl, stirring until sugar dissolves. Add carrot; let stand 15 minutes, stirring occasionally. Drain.

  3. Heat a grill pan over medium-high heat. Cut eggplant stem off. Cut eggplant lengthwise into 1/4-inch-thick slices; brush with oil. Grill 7 minutes or until tender, turning once.

  4. Combine peanut butter, onions, ginger, miso, and juice in a bowl; stir well.

  5. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Place bread on a baking sheet, cut sides up. Bake at 375° for 5 minutes or until golden brown. Spread bottom half of bread with peanut butter mixture. Arrange eggplant evenly over peanut butter mixture. Arrange carrot mixture and cucumber evenly over eggplant; top with cilantro and jalapeño, if desired. Place top half of bread on sandwich. Cut into 5 equal pieces.

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