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.
Grilled Eggplant Banh Mi Sandwich
More From Cooking Light
Total: 25 Minutes
- 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
- 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)
- 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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