Griddled aubergine bánh mì
2 medium, trimmed and cut into 5mm-thick rounds
1 clove(s), crushed
Calorie controlled cooking spray
70 g, red, finely shredded
1 medium, peeled into ribbons with a vegetable peeler
Rice Wine Vinegar
2 teaspoons, level
Lime Juice, Fresh
Chilli, Green or Red
½ individual, red chilli, deseeded and finely chopped
White Petits Pains
280 g, 4 x 70g
4 sprig(s), small handful
- Set a large nonstick griddle pan over a medium-high heat. Rub the aubergine slices with the garlic, then mist with cooking spray. Season to taste. When the griddle is smoking hot, add the aubergine slices and cook for 3 minutes on each side, until tender and charred, then transfer to a plate and set aside. You will need to do this in batches.
- Put the cabbage and carrot into a small bowl. In a small jug, whisk together the oil, vinegar, agave syrup, lime juice and chilli. Add the dressing to the cabbage and carrot, then toss together and set aside.
- Split the baguettes lengthways. Layer with the aubergine, cabbage, carrot and mint, then serve.