Bánh mì is so hot right now. I’m seeing it on menus and blogs across the country, so I thought I’d jump on the bandwagon and make my own version at home. Bánh mì is a Vietnamese sandwich generally made with pork, spicy chili sauce and pickled vegetables. For my sandwich, I was inspired by THIS recipe, and opted to forgo the meat for roasted eggplant.
Roasted eggplant is one of my all time favorite sandwich ingredients. Its meaty enough to ensure your sandwich is satisfying, and pairs great with all kinds of cheeses and condiments.
Roasted Eggplant Bánh mì
Vegetarian Roasted Eggplant Bánh mì
Ingredients
For the sauce
- ¼ cup soy sauce
- 1 tablespoon fish sauce
- ¼ cup rice wine vinegar
- 1½ teaspoons Sriracha
- 1/2 teaspoon Gourmet Garden ginger
- 1 clove garlic finely chopped
- 2 scallions thinly sliced
- 1½ teaspoons sugar
For the sandwich
- 1 large eggplant cut into ½-inch slices
- 1 tablespoon olive oil
- salt and pepper to taste
- ½ cup plain greek yogurt
- 1 carrot cut into ribbons
- ½ cucumber thinly sliced
- 1 jalapeno or other chili pepper cored and thinly sliced
- 4 scallions thinly sliced
- 1 large baguette split horizontally
- ½ bunch cilantro chopped
Instructions
-
Preheat oven to 400 degrees. Coat eggplant with olive oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
-
Meanwhile, whisk together all the sauce ingredients.
-
In a medium bowl, pour 1/2 sauce over carrot, cucumber, jalapeno and scallions. Toss well.
-
In a separate bowl, combine greek yogurt with 3 tablespoons of the sauce. Set aside.
-
When the eggplant is done roasting, move to a bowl and add remaining 1/2 of the sauce; toss well.
-
Spread the greek yogurt mixture on each side of the baguette. Layer vegetables with roasted eggplant. Top with cilantro
-
Makes 4 sandwiches
This isn’t my first trip around the eggplant sandwich block. If you love roasted eggplant like me, or are looking for some vegetarian sandwich options, be sure to check out these great recipes as well!
Eggplant and Goat Cheese Sandwiches
Eggplant Flatbread Sandwiches
In other news, I ended up in Vegas this past weekend to surprise my baby brother for his 30th birthday. We had a blast, but I am now officially, OFFICIALLY brain dead (as if I wasn’t already after New York). I had one of the most fun months of my life, but I am so happy to be home for a while. I’ve got lots of juice, lots of vegetables, and lots of exercise on my horizon for the next few weeks. I may never be normal again, but it was totally worth it! I hope you all had a great holiday weekend. Anyone else love getting back into a routine like I do?
WHY FIT IN WHEN WE WERE BORN TO STAND OUT?
Let's collaborate to create eye catching content that refuses to fade into the background.
Trish @infinebalance says
May 28, 2013 at 1:00 pmVery nice! Love the flavours here. I definitely need to try this.
Paul G says
May 28, 2013 at 8:12 pmYum!
I might sub the eggplant for a squash/zucchini combo!
Megan says
May 31, 2013 at 5:39 pmIt is nice getting back to a healthy lifestyle – I hear ya! And I’ve been grilling eggplant a lot these past couple of weeks because it’s been so nice out. I’ll use this recipe this weekend when I grill some more! Thanks!!
Jillian says
June 17, 2013 at 5:07 pmThis sandwich looks super yummy and I love that it’s meatless. I think I just might try it. 🙂