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Roasted Eggplant Bánh mì

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
  • teaspoons Sriracha
  • 1/2 teaspoon Gourmet Garden ginger
  • 1 clove garlic finely chopped
  • 2 scallions thinly sliced
  • 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

  1. 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.
  2. Meanwhile, whisk together all the sauce ingredients.
  3. In a medium bowl, pour 1/2 sauce over carrot, cucumber, jalapeno and scallions. Toss well.
  4. In a separate bowl, combine greek yogurt with 3 tablespoons of the sauce. Set aside.
  5. When the eggplant is done roasting, move to a bowl and add remaining 1/2 of the sauce; toss well.
  6. Spread the greek yogurt mixture on each side of the baguette. Layer vegetables with roasted eggplant. Top with cilantro
  7. Makes 4 sandwiches
Nutrition Facts
Roasted Eggplant Bánh mì
Amount Per Serving (1 g)
Calories 252 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 1326mg55%
Carbohydrates 30g10%
Sugar 10g11%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.