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Grilled Eggplant Banh Mi Sandwich - PCOS-Friendly Recipe

Grilled Eggplant Banh Mi Sandwich
Servings: 5
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Ruth Cousineau Once grilled, eggplant comes into its full glory: tender, creamy flesh with a satisfying meatiness that makes it ideal for our Vietnamese-style Grilled Eggplant Banh Mi Sandwich.

Ingredients

  • 1/2 cup rice wine vinegar
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 cups julienne-cut peeled carrot (about 4 medium)
  • 1 1/4 pounds eggplant
  • 1 1/2 tablespoons canola oil
  • 1/3 cup creamy peanut butter
  • 1/4 cup minced green onions
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons yellow miso (soybean paste)
  • 1 1/2 teaspoons fresh lime juice
  • 1 (16-ounce) French bread baguette, cut in half horizontally
  • 1 cup thinly sliced cucumber
  • 1 cup fresh cilantro leaves
  • Thinly sliced jalapeño pepper (optional)

Instructions

  1. Preheat oven to 375 °.
  2. Combine vinegar, sugar, and salt in a bowl, stirring until sugar dissolves. Add carrot; let stand 15 minutes, stirring occasionally. Drain.
  3. Heat a grill pan over medium-high heat. Cut eggplant stem off. Cut eggplant lengthwise into 1/4-inch-thick slices; brush with oil. Grill 7 minutes or until tender, turning once.
  4. Combine peanut butter, onions, ginger, miso, and juice in a bowl; stir well.
  5. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Place bread on a baking sheet, cut sides up. Bake at 375 ° for 5 minutes or until golden brown. Spread bottom half of bread with peanut butter mixture. Arrange eggplant evenly over peanut butter mixture. Arrange carrot mixture and cucumber evenly over eggplant; top with cilantro and jalapeño, if desired. Place top half of bread on sandwich. Cut into 5 equal pieces.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Miso.

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