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)
How to Make It
Preheat oven to 375°.
Combine vinegar, sugar, and salt in a bowl, stirring until sugar dissolves. Add carrot; let stand 15 minutes, stirring occasionally. Drain.
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.
Combine peanut butter, onions, ginger, miso, and juice in a bowl; stir well.
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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Modifications I made, and would make again:
1) Instead of jalapeño, I sprinkled some cayenne pepper, black pepper and Sriracha hot sauce for spice.
Modifications I would make next time:
1) The julienned carrots did not pick-up much of the flavor from the rice vinegar mixture (if any). I would make thin slices of carrot with a potato peeler and marinate overnight.
2) This was a tasty sandwich, but if you eat meat, I think a little bit of grilled ham would go a long way towards bringing all of the flavors together.
3) I would make sure to cut the cucumber lengthwise, I cut it in coins and they kept slipping out of the sandwich.
This was very yummy! I did make a few minor modifications. I made ribbons with a vegetable peeler for the carrots because I thought the texture would be better and the ribbons did work well. I thought the julienne wouldn't stay in the sandwich and would be too much crunch. I also grated the fresh ginger rather than mincing to incorporate it better into the peanut spread and seasoned the bread and the eggplant with salt and pepper. It was delicious and a nice addition to my vegetarian rotation. I served it with the microwaved sweet potato chip recipe from cooking light (minus the rosemary) and they were a great side for the flavors of the sandwich. Will definitely make it again!
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