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Photo of Griddled aubergine bánh mì by WW

Griddled aubergine bánh mì

8
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
This popular Vietnamese street food packs flavoursome fillings into fresh baguettes.

Ingredients

Aubergine

2 medium, trimmed and cut into 5mm-thick rounds

Garlic

1 clove(s), crushed

Calorie controlled cooking spray

4 spray(s)

Cabbage

70 g, red, finely shredded

Carrots, raw

1 medium, peeled into ribbons with a vegetable peeler

Rapeseed Oil

1 tablespoon(s)

Rice Wine Vinegar

½ tablespoon(s)

Agave Syrup

2 teaspoon(s), level

Lime Juice, Fresh

1 tablespoon(s)

Chilli, green or red

½ individual, red chilli, deseeded and finely chopped

White petits pains

280 g, 4 x 70g

Mint, Fresh

4 sprig(s), small handful

Instructions

  1. Set a large nonstick griddle pan over a medium-high heat. Rub the aubergine slices with the garlic, then mist with cooking spray. Season to taste. When the griddle is smoking hot, add the aubergine slices and cook for 3 minutes on each side, until tender and charred, then transfer to a plate and set aside. You will need to do this in batches.
  2. Put the cabbage and carrot into a small bowl. In a small jug, whisk together the oil, vinegar, agave syrup, lime juice and chilli. Add the dressing to the cabbage and carrot, then toss together and set aside.
  3. Split the baguettes lengthways. Layer with the aubergine, cabbage, carrot and mint, then serve.

Notes

Use regular white wine vinegar if you don’t have any rice vinegar.

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