Savory Eggplant Banh Mi with Spicy Mayo
Looking for a unique twist on a classic sandwich? This Eggplant Banh Mi is the perfect blend of flavors to satisfy your cravings. It's not just a meal; it's a delightful experience that combines the richness of roasted eggplant with the crunch of pickled vegetables and the kick of spicy mayo. This sandwich is a fusion of Vietnamese tradition and modern plant-based cooking, making it a must-try for anyone seeking bold, satisfying flavors.
Ingredients
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 cup pickled carrots and daikon radish
- 1/2 cucumber, thinly sliced
- Fresh cilantro leaves for garnish
- 4 small baguettes or Vietnamese bread rolls
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (adjust for spice level)
- Salt and pepper to taste
Instructions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). In a bowl, mix soy sauce, olive oil, and sesame oil. Toss the eggplant slices in the marinade and place them on a baking sheet. Bake for 20-25 minutes until golden and crispy, flipping halfway through.
- Make the Spicy Mayo: In a small bowl, combine mayonnaise and sriracha. Adjust the amount of sriracha to your taste.
- Assemble the Banh Mi: Slice the baguettes open and spread a generous layer of spicy mayo on both sides. Layer the crispy eggplant, pickled carrots and daikon, cucumber slices, and garnish with fresh cilantro.
- Serve: Close the baguette and serve immediately. Enjoy your flavorful Eggplant Banh Mi!
Cook’s tips
- For extra crispy eggplant, pat the slices dry before marinating.
- Use a mandoline for thin, even cucumber slices.
- Adjust the sriracha to your heat preference.
- Toast the baguettes lightly for a crunchier texture.
- Let the pickled veggies drain well to avoid a soggy sandwich.
Substitutions
- Use gluten-free tamari instead of soy sauce for a gluten-free option.
- Swap the baguette with any crusty bread or rolls.
- Use vegan mayonnaise to make it dairy-free.
- Replace sriracha with chili garlic sauce for a different heat.
- Add sliced jalapeños for extra spice.
Storage & reheating
Store assembled sandwiches in an airtight container in the fridge for up to 2 days. Reheat the eggplant in a toaster oven to restore crispiness before assembling.
FAQ
Can I grill the eggplant instead of baking?
Yes, grill the marinated eggplant slices over medium heat for 3-4 minutes per side until charred and tender.
How do I make pickled carrots and daikon at home?
Combine julienned carrots and daikon with a mixture of vinegar, sugar, and salt, and let it sit for at least 30 minutes.
Can I make this ahead of time?
You can prepare the pickled veggies and spicy mayo in advance, but assemble the sandwiches just before serving to keep the bread crisp.
Is this recipe suitable for a vegan diet?
Yes, if you use vegan mayonnaise and ensure the bread is vegan, this recipe is completely plant-based.
