543. Hoisin grilled eggplant & avocado bánh mì
Makes 4 sandwiches
Prep time: 10 mins (plus marinating veggies) / Cook time: 10 mins
Total time: 20 mins
Note: These sandwiches are a vegetarian’s dream, but they could easily be vegan with the substitution of vegan mayo.
For the Pickled Veggies (Make Ahead)
1 bunch radishes, trimmed
2 large carrots
2 T white or rice vinegar
2 T sugar
1 tsp salt
Run carrots and radishes through a spiralizer (or slice radishes very thinly and peel carrots into strips using a vegetable peeler). Add to a sealable container with vinegar, sugar and salt. Shake. Let marinate several hours or up to overnight. Drain before using.
For the eggplant
4-5 Japanese eggplant, sliced on the diagonal
1⁄4 cup mayo
1⁄4 cup hoisin sauce
1 T light oil, such as avocado oil
2 cloves crushed garlic
Assembling the Bánh Mì
1 slender crusty French baguette, halved lengthwise and quartered
1⁄4 cup mayo plus extra for bread
1 T sriracha
1 large avocado, thinly sliced
1 English cucumber, thinly sliced
1 recipe Hoisin-Grilled Eggplant
1 recipe Pickled Veggies
1 small bunch cilantro leaves
salt and pepper
1. Combine mayo, hoisin sauce, oil and garlic in a large bowl.
2. Add sliced eggplant and toss to combine. Heat grill or indoor grill pan to medium high.
3. Arrange slices in a single layer (work in 2 batches, if necessary) and grill until wellmarked, flipping once, about 23 mins per side. Allow to cool slightly.
4. Meanwhile, preheat broiler. Slather French bread with mayo and broil until golden brown.
5. In a small bowl, combine 1⁄4 cup mayo and sriracha.
6. To assemble sandwiches, spread bread with sriracha mayo and layer with avocado (seasoned with salt and pepper to taste), cucumber, eggplant, pickled veggies and cilantro. Top with more sriracha mayo-dressed bread (um, yeah, I like mayo…).
542. Crispy baked zucchini fries
Ingredients
- 2-3 small zucchini, sliced into fry shapes
- 1/4 cup chickpeaflour (24g)
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 cup milk of choice (120g)
- 1 cup breadcrumbs (I made my own by toasting Ezekiel bread and processing it in a food processor. If you’re gluten-free, use gf bread.) (40g)
Instructions
Zucchini fries recipe: Preheat oven to 420F. Lightly grease a cooling rack, place it on a baking tray, and set aside. Set up an assembly line: flour and spices in one bowl, milk in another, and breadcrumbs in a third. Dip each zucchini stick in the flour, then the milk, then the breadcrumbs. Place on the cooling rack. Bake 18-19 minutes, or until desired crispiness is reached. Makes 40-45 fries.
