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Chargrilled eggplant banh mi

Chargrilled eggplant banh mi

7
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate

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.

Notes

Use regular white wine vinegar if you don’t have rice vinegar.

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