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Roasted Eggplant Bánh mì
Vegetarian Roasted Eggplant Bánh mì
Course
lunch, Main Course, sandwich
Cuisine
American, vietnamese
Prep Time
25
minutes
Cook Time
15
minutes
Total Time
40
minutes
Servings
4
servings
Calories
252
kcal
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
Nutrition Facts
Roasted Eggplant Bánh mì
Amount Per Serving (1 g)
Calories
252
Calories from Fat 90
% Daily Value*
Fat
10g
15%
Sodium
1326mg
55%
Carbohydrates
30g
10%
Sugar 10g
11%
Protein
13g
26%
* Percent Daily Values are based on a 2000 calorie diet.