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Gallery Roasted Eggplant Sandwich with Soy-Lime Glaze Credit: Con Poulos Recipe Summary prep: 20 mins total: 1 hr 35 mins Servings: 4
Ingredients Ingredient Checklist 2 medium eggplants (1 1/2 pounds total), stems trimmed, cut crosswise into 1-inch rounds (about 12 slices) Kosher salt 2 tablespoons reduced-sodium soy sauce or tamari 2 tablespoons fresh lime juice 5 tablespoons unseasoned rice vinegar 1 tablespoon plus 1 teaspoon sugar 1 clove garlic, minced 1/4 cup extra-virgin olive oil 1 carrot, peeled and julienned 2 radishes, julienned 1 mini cucumber, thinly sliced 1 loaf soft French bread 1/4 cup mayonnaise 1 jalapeño, thinly sliced 1/2 cup packed fresh cilantro leaves or small sprigs
Cook’s Notes This is inspired by the classic Vietnamese sandwich, but adapted for vegetarians. You can also use six-inch French rolls, ciabattas, or Italian sub rolls; avoid rustic-style baguettes with a thick, dense crust.
Gallery Roasted Eggplant Sandwich with Soy-Lime Glaze Credit: Con Poulos
Recipe Summary prep: 20 mins total: 1 hr 35 mins Servings: 4
Gallery
Roasted Eggplant Sandwich with Soy-Lime Glaze Credit: Con Poulos
Roasted Eggplant Sandwich with Soy-Lime Glaze
Credit: Con Poulos
Roasted Eggplant Sandwich with Soy-Lime Glaze
Recipe Summary prep: 20 mins total: 1 hr 35 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 35 mins
Servings: 4
prep: 20 mins
total: 1 hr 35 mins
prep:
20 mins
total:
1 hr 35 mins
Servings: 4
4
Ingredients
Ingredients
- 2 medium eggplants (1 1/2 pounds total), stems trimmed, cut crosswise into 1-inch rounds (about 12 slices) Kosher salt 2 tablespoons reduced-sodium soy sauce or tamari 2 tablespoons fresh lime juice 5 tablespoons unseasoned rice vinegar 1 tablespoon plus 1 teaspoon sugar 1 clove garlic, minced 1/4 cup extra-virgin olive oil 1 carrot, peeled and julienned 2 radishes, julienned 1 mini cucumber, thinly sliced 1 loaf soft French bread 1/4 cup mayonnaise 1 jalapeño, thinly sliced 1/2 cup packed fresh cilantro leaves or small sprigs
Directions
Sprinkle eggplant slices generously with salt; arrange on a wire rack set over a baking sheet. Let stand 30 minutes, then pat dry with paper towels. In a bowl, stir together soy sauce, lime juice, 1 tablespoon vinegar, 1 tablespoon sugar, and garlic.
Preheat oven to 425°F. Arrange eggplant in a single layer on a parchment-lined baking sheet. Brush both sides of eggplant with oil. Roast, flipping halfway, until golden brown and very tender, about 30 minutes. Brush both sides of eggplant with soy mixture; continue roasting until caramelized, 7 to 10 minutes more.
Meanwhile, toss together carrot, radishes, cucumber, 1/2 teaspoon salt, and remaining 4 tablespoons vinegar and 1 teaspoon sugar.
Slice bread into quarters and halve lengthwise. Spread mayonnaise on cut sides and top with roasted eggplant, pickled vegetables, jalapeño, and cilantro. Serve immediately.
Cook’s Notes This is inspired by the classic Vietnamese sandwich, but adapted for vegetarians. You can also use six-inch French rolls, ciabattas, or Italian sub rolls; avoid rustic-style baguettes with a thick, dense crust.
Cook’s Notes
This is inspired by the classic Vietnamese sandwich, but adapted for vegetarians. You can also use six-inch French rolls, ciabattas, or Italian sub rolls; avoid rustic-style baguettes with a thick, dense crust.
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All Reviews for Roasted Eggplant Sandwich with Soy-Lime Glaze
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All Reviews for Roasted Eggplant Sandwich with Soy-Lime Glaze
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
