Grilled Eggplant Banh Mi Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Once grilled, eggplant comes into its full glory: tender, creamy flesh with a satisfying meatiness that makes it ideal for our Vietnamese-style Grilled Eggplant Banh Mi Sandwich. Ingredients:
1/2 cup rice wine vinegar |
1 1/2 tablespoons sugar |
1/4 teaspoon salt |
2 cups julienne-cut peeled carrot (about 4 medium) |
1 1/4 pounds eggplant |
1 1/2 tablespoons canola oil |
1/3 cup creamy peanut butter |
1/4 cup minced green onions |
1 tablespoon minced peeled fresh ginger |
2 teaspoons yellow miso (soybean paste) |
1 1/2 teaspoons fresh lime juice |
1 (16-ounce) french bread baguette, cut in half horizontally |
1 cup thinly sliced cucumber |
1 cup fresh cilantro leaves |
thinly sliced jalapeño pepper (optional) |
Directions:
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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