Eggplant Banh Mi
Recipe by Jacqueline Alwil, Featured on Good Chef Bad Chef
Serves 2-3 | 
Prep 20 minutes | 
Cook 10 minutes 
Ingredients:
- 700g eggplant, sliced into 1cm thick pieces on the round
- ¼ cup light extra virgin olive oil
- 2 eggs
- 1 tbsp AYAM™ 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 or 2 red banana chillies, seeds removed, sliced thin
- ⅓ cup good quality mayonnaise
To Serve:
- AYAM™ Crispy Chilli Oil
- 2 wholemeal or seeded French baguettes
- Okonomiyaki sauce (optional drizzle)
- Sea salt and black pepper
Pickled Carrots
- 560g (6) carrots
- 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 180C 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.
Tips: Substitute prawns for chicken, tofu, or extra vegetables.
