Chargrilled eggplant banh mi
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Eggplant
2 large, cut into 5mm thick slices
Garlic
1 clove(s), crushed
Red cabbage
70 g, finely shredded
Carrot(s)
1 large, peeled into ribbons
Olive oil
2 tsp
Rice wine vinegar
2 tsp, (see tip)
Agave syrup
2 tsp
Lime juice
2 tbs
Fresh red chilli
½ whole, long, deseeded, finely chopped
Baguette
280 g, (4 x 70g) split lengthways
Fresh mint
¼ cup(s), leaves
Oil spray
2 x 3 second spray(s)
Instructions
1
Heat a large non-stick chargrill pan over medium-high heat. Rub eggplant slices with garlic, then lightly spray with oil. Season with salt and pepper. When pan is hot, cook eggplant slices, in batches, for 3 minutes each side or until tender and charred. Transfer to a plate and set aside.
2
Combine cabbage and carrot in a small bowl. In a small jug, whisk together oil, vinegar, agave syrup, lime juice and chilli. Add dressing to cabbage mixture, then toss together and set aside.
3
Fill baguettes with eggplant, cabbage mixture and mint, then serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.