Roasted Eggplant Banh Mi

• Vegan

• Produce

  • 1 Avocado, medium
  • 1 Carrot, large
  • 1 tbsp Cilantro
  • 1 handful Cilantro, leaves
  • 1 Cucumber, medium seedless
  • 2 Eggplants, medium
  • 1 clove Garlic
  • 1 tbsp Ginger
  • 1 Jalapeno
  • 1 Lime
  • 3 Radishes

• Condiments

  • 1 tsp Lime juice, fresh
  • 1 tbsp Peanut butter, creamy
  • 1/4 cup Soy sauce
  • 1 tbsp Sriracha

• Baking & Spices

  • 1 Pepper
  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1 Olive oil
  • 2 tbsp Olive oil
  • 1/4 cup Rice wine vinegar

• Bread & Baked Goods

  • 2 Six-inch baguettes

Found on chocolateforbasil.com

Description

Directions

• Preheat the oven to 425 degrees and line a sheet pan with parchment paper.
• Slice the eggplant in 1/2-inch steaks lengthwise and place them on the baking sheet. Drizzle them with olive oil (about 1/4 cup) and sprinkle them with fresh cracked pepper all over on both sides. Then place them in the oven to roast for 15 minutes or until browned, flipping halfway through.
• While the eggplant is roasting, prepare the marinade.
• In a medium-sized bowl whisk together the soy sauce and vinegar. Add in the chopped ginger and then add in the peanut butter.
• Then add in the cilantro, Sriracha, chopped garlic, crushed red pepper and lime juice and whisk together.
• Prepare the veggies by slices the carrots and cucumber into thin matchstick pieces. Slice the radishes thinly, and remove the seeds from the jalapenos and slice them thinly also.
• Once the eggplant are done, move them to a wire rack placed over a sheet pan. Reserve 1/4 cup of the marinade in another medium sized bowl and set aside. Brush the eggplant slices liberally with the marinade, letting the excess drip through the cracks of the rack. Or just pour over, let the eggplant sit for a few minutes and then drain the excess.
• Then add in the ripe avocado, and break it up, and whisk it in until it makes a spreadable sauce.
• Slice the baguettes in half horizontally, spread the avocado onto the bottom, and add the chopped vegetables and cilantro. Squeeze the lime over the vegetables. and add the marinated eggplant. Then top with the other side of the bread. Serve!