Griddled aubergine bánh mì
8
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This popular Vietnamese street food packs flavoursome fillings into fresh baguettes.
Ingredients
Aubergine
2 medium, trimmed and cut into 5mm-thick rounds
Garlic
1 clove(s), crushed
Calorie controlled cooking spray
4 spray(s)
Cabbage
70 g, red, finely shredded
Carrots, raw
1 medium, peeled into ribbons with a vegetable peeler
Rapeseed Oil
1 tablespoon(s)
Rice Wine Vinegar
½ tablespoon(s)
Agave Syrup
2 teaspoon(s), level
Lime Juice, Fresh
1 tablespoon(s)
Chilli, green or red
½ individual, red chilli, deseeded and finely chopped
White petits pains
280 g, 4 x 70g
Mint, Fresh
4 sprig(s), small handful
Instructions
1
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.
2
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.
3
Split the baguettes lengthways. Layer with the aubergine, cabbage, carrot and mint, then serve.
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