Grilled Eggplant Bahn Mi Sandwich

By khojnicki

Ingredients

• 1/2 c rice wine vinegar
• 1 1/2 tbsp sugar
• 1/4 tsp salt
• 2 c julienned carrot
• 1 1/4 lbs eggplant
• 1 1/2 tbsp oil
• 1/3 c creamy peanut butter
• 1/4 c minced green onions
• 1 tbsp minced peeled ginger
• 2 tsp yellow miso paste
• 1 1/2 tsp fresh lime juice
• 1 french baguette, cut in half horizontally
• 1 c thinly sliced cucumber
• 1 c fresh cilantro leaves
• Thinly sliced jalapeno pepper

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

Preheat oven to 375 degrees F.

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

Heat a grill pan over medium high heat. Cut eggplant stem off. Cut eggplant lengthwise into 1/4" thick slices; brush with oil. Grill 7 mins 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 in 1" thick shell; reserve torn bread for another use. Place bread on baking sheet, cut sides up. Bake at 375 degrees F for 5 mins 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 jalapeno, if desired. Place top half of bread on sandwich. Cut into 5 equal pieces.