M and I made this for supper after going for a long walk for date night. While not the simplest recipe ever, this bahn mi is so delicious! As a vegetarian, I find it can be hard to get good vegetarian bahn mi out at restaurants. Most of them are pork or just plain slabs of tofu. BUT this transcends those plain jane restaurant versions and is worth all the slicing, promise.
For the Quick Pickled Carrots You’ll Need:
1/2 cup rice wine vinegar
1 1/2 tbsp sugar
2 cups carrot strips (use a vegetable peeler to make thin strips)
Mix vinegar, sugar, and salt until sugar and salt is dissolved. Add carrot strips to vinegar solution and let stand for 15 minutes, while you make the rest of bahn mi.
For the Peanut Sauce You’ll Need:
1/3 cup creamy peanut butter
1/4 cup minced green onions
1 tbsp minced fresh ginger
2 tsp yellow miso (also known as soybean paste)
2 tsp freshly squeezed lime juice
Mix all above ingredients in a small bowl; mix well.
For the Bahn Mi You’ll Need:
1 1/4 lbs eggplant
1 16 oz baguette, cut in half horizontally
1 cup thinly sliced cucumber
1 cup fresh cilantro
1 thinly sliced jalapeno
Preheat broiler on high setting while you slice the eggplant in 1/4 inch slices. Spray each side with cooking spray before you place in the broiler. Cook for 3 minutes on each side, turning once, until slightly browned and cooked through. Once eggplant is cooked, quickly toast baguette.
Spread the peanut sauce on the bottom slice of baguette. Arrange eggplant over peanut sauce. Drain carrots and arrange evenly over eggplant. Top off with cucumbers, cilantro, and jalapenos. Top with top half of baguette and cut into 5 even servings.