Spicy Eggplant Banh Mi

Name: Spicy Eggplant Banh Mi
Cuisine: Vietnamese
Ingredients: 1 large (700g) eggplant, sliced into 1cm thick pieces on the round; ¼ cup light extra virgin olive oil (Bertolli has a light - great sub for vegetable oil); 1 tbsp sesame oil; 2 stalks lemongrass, finely chopped; 2 clove garlic, finely chopped; ½ tsp grated ginger; 1 cup coriander sprigs (stems included); 2 cucumbers, sliced thin, lengthways; 4 green/Asian shallots, sliced thin; 1-2 red banana chillies, seeds removed, sliced thin; ⅓ cup good quality mayonnaise; Ayam chilli oil, to serve; 2 wholemeal or seeded French baguettes; Sea salt and black pepper; 6 carrots (500g); 1½ cups hot water; 2 tsp sea salt; 185ml apple cider vinegar; ¼ cup coconut sugar

Interactive experience

Products and recipes

Spicy Eggplant Banh Mi — Interactive video experience

Jacq makes a Spicy Eggplant Banh Mi with golden roasted eggplant soaked in lemongrass, garlic and ginger, then packed into seeded baguettes with quick pickled carrots, crunchy cucumber, coriander and Asian shallots. Finish with mayo and a generous drizzle of chilli oil for the ultimate spicy, crunchy, savoury veggie roll that hits all the banh mi notes.

Ingredients

1 large (700g) eggplant, sliced into 1cm thick pieces on the round
¼ cup light extra virgin olive oil (Bertolli has a light - great sub for vegetable oil)
1 tbsp sesame oil
2 stalks lemongrass, finely chopped
2 clove garlic, finely chopped
½ tsp grated ginger
1 cup coriander sprigs (stems included)
2 cucumbers, sliced thin, lengthways
4 green/Asian shallots, sliced thin
1-2 red banana chillies, seeds removed, sliced thin
⅓ cup good quality mayonnaise
Ayam chilli oil, to serve
2 wholemeal or seeded French baguettes
Sea salt and black pepper

Pickled Carrots

6 carrots (500g)
1½ cups hot water
2 tsp sea salt
185ml apple cider vinegar
¼ cup coconut sugar

Method

Make the pickled carrots first. Shred carrots thin using a mandolin or vegetable peeler for ribbons. Combine hot water with salt, apple cider vinegar and coconut sugar and stir to dissolve the sugar and salt. Add the carrots and set aside to pickle for at least 30 minutes.
Prepare the eggplant by laying out on a large baking sheet, then sprinkle with salt and allow the eggplant to release the bitter liquids for about 10 minutes. Wipe the eggplants with paper towel to remove the liquid. Heat oven to 180°C and line the baking tray with greaseproof paper. Combine olive oil with sesame oil in a bowl and drizzle most (reserving some to cook the aromatics) over the eggplant pieces to coat. Bake in the oven for 30-40 minutes, or until golden brown.
While the eggplant bakes, cook off the aromatics. Add remaining olive and sesame oil combination to a frypan on medium heat, add the lemongrass, and cook 2 minutes, then add the ginger and garlic, stir, and cook a further 2 minutes. Remove from the heat and set aside.
Prep all remaining ingredients ready to pack into the baguettes. Once the eggplant is cooked, drizzle the lemon grass ginger garlic over the top and allow it to sink into the eggplant flesh. Build the banh mi by slicing the baguettes in half lengthwise. Spread mayonnaise over one side, add eggplant slices with the aromatics, then drizzle generously with Ayam Chilli Sauce. Add sliced cucumber, pickled carrots, shallots and extra chilli if desired.