Grilled Eggplant Banh Mi Sandwich

Photo: Johnny Miller; Styling: Sarah Smart

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.

Yield: Serves 5 (serving size: 1 piece)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 392
  • Fat: 14.6g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 4.4g
  • Protein: 14.4g
  • Carbohydrate: 54.7g
  • Fiber: 8.2g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 575mg
  • Calcium: 70mg

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)

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Combine vinegar, sugar, and salt in a bowl, stirring until sugar dissolves. Add carrot; let stand 15 minutes, stirring occasionally. Drain.
  3. 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. 4. Combine peanut butter, onions, ginger, miso, and juice in a bowl; stir well.
  5. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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