Chargrilled eggplant banh mi
2 large, cut into 5mm thick slices
1 clove(s), crushed
70 g, finely shredded
1 large, peeled into ribbons
Rice wine vinegar
2 tsp, (see tip)
Fresh red chilli
½ whole, long, deseeded, finely chopped
280 g, (4 x 70g) split lengthways
¼ cup(s), leaves
2 x 3 second spray(s)
- 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.
- 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.
- Fill baguettes with eggplant, cabbage mixture and mint, then serve.