July 6, 2015

Meatless Monday: Eggplant Banh Mi

Meatless Monday: Eggplant Banh Mi
Ooooooh, I am so excited to share this sandwich with you. I'm still dreaming about how it tastes and I ate it last Thursday! A twist on a traditional banh mi, this sandwich is full of pickled veggies and subs in meaty eggplant slices for pork. Crunchy bread with a chewy interior shmeared with a creamy soynut butter-miso spread seriously takes this sandwich to extraordinary levels. I think I inhaled this bad boy - I'm drooling a little while typing this. I can't get this sandwich OUTTA MY MIND!

Aside from the pickling, this sandwich takes about 15 minutes to complete which makes it just perfect for a crazy weeknight meal, especially a Meatless Monday. The original recipe calls for peanut butter but since I'm allergic, I substituted with soynut butter (I.M. Healthy unsweetened creamy, to be exact!) and couldn't even tell the difference. I want to put the spread on everything and I definitely had a few spoonfuls before getting it onto the bread...
Eggplant Banh Mi vegetarian sandwich for Meatless Monday
Eggplant Banh Mi
Recipe modified from Cooking Light
Serves: 4 | Serving Size: 1/4 sandwich | PointsPlus: 14
  • 1/2 cup rice wine vinegar
  • 1 1/2 tbsp sugar
  • 1/4 teaspoon salt
  • 2 cups julienne-cut carrot
  • 1 cup cucumber, thinly sliced
  • 1 small jalapeno, thinly sliced
  • 1 medium eggplant, cut into 1/2 inch slices
  • 1 1/2 tbsp canola oil
  • 1/3 cup creamy soynut butter (or PB if you can have it!)
  • 1/4 cup scallions, thinly sliced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp yellow miso
  • 1 tbsp lime juice
  • 16-oz. French bread baguette, cut in half lengthwise
  • 1 cup fresh cilantro leaves
Pickled veggies, seared eggplant, soynut butter-miso spread
  1. Preheat oven to 375f.
  2. Combine vinegar, sugar, and salt in a large bowl, stirring until the sugar dissolves. Add the carrots, cucumber, and jalapeno slices and place in the refrigerator for at least 15 minutes
  3. Heat a cast iron skillet over medium-high heat. Brush eggplant slices with canola oil and cook until tender and browned, at least 7 minutes on each side. 
  4. Combine soynut butter, scallions, ginger, miso, and lime juice in a bowl. Set aside.
  5. Hollow out the top and bottom halves of the bread, place on a baking sheet, and bake until golden brown. Spread soynut-miso mixture over each bread half and top bottom half with eggplant slices.
  6. Arrange pickled carrots, cucumbers, and jalapeno slices on top of the eggplant. Sprinkle over cilantro leaves and top with the other half of the bread. Cut into 4 equal pieces and chow down!
Pickled veggies and eggplant on crunchy, chewy bread
Meatless Monday: Eggplant Banh Mi
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