Thai Eggplant Sandwich
Experience a symphony of bold Thai-inspired flavors with this Thai Eggplant Sandwich, an irresistible fusion of roasted vegetables, fresh herbs, and a creamy peanut sauce. Tender Thai eggplant slices are roasted to perfection and layered onto toasted baguette or ciabatta bread, along with crisp cucumber, tangy red onion, and fragrant cilantro and basil leaves. The star of the dish is the homemade peanut sauce, a luscious blend of creamy peanut butter, soy sauce, lime juice, and chili garlic sauce, adding a savory-sweet-spicy kick to every bite. Perfect for a quick lunch or a gourmet picnic option, this easy-to-make vegetarian sandwich is packed with vibrant textures and nutrients. Garnish with sliced red chili for a touch of extra heat, and watch this delightful sandwich turn into a new household favorite!
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Recipe Information
Ingredients
- 3 medium Thai eggplant
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large Baguette or ciabatta loaf
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh basil leaves
- 1 tablespoon Chili garlic sauce
- 1 tablespoon Lime juice
- 2 tablespoons Creamy peanut butter
- 1 tablespoon Soy sauce
- 1 teaspoon Honey
- 1 small, minced Garlic clove
- 1 small, thinly sliced Cucumber
- 0.25 small, thinly sliced Red onion
- 1 small, thinly sliced Red chili (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the Thai eggplants into 1/4-inch thick rounds. Toss them in a bowl with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
Spread the eggplant slices in a single layer on the baking sheet. Roast in the oven for 20 minutes, flipping halfway, until the eggplants are golden and tender.
While the eggplants are roasting, prepare the peanut sauce. In a small mixing bowl, whisk together the peanut butter, soy sauce, lime juice, honey, minced garlic, and chili garlic sauce until smooth. Add a tablespoon of water if the sauce is too thick.
Slice the baguette or ciabatta into four even pieces and then slice each piece lengthwise to form sandwich rolls. Brush the inside of the bread with the remaining 1 tablespoon of olive oil and toast lightly in the oven or on a hot grill pan, about 3-5 minutes.
Assemble the sandwiches by spreading a generous layer of peanut sauce on one side of the bread. Layer on roasted eggplant slices, fresh cucumber, red onion, cilantro, and basil leaves. Garnish with sliced red chili for added heat, if desired.
Top with the other half of the bread and gently press down. Serve immediately and enjoy your flavorful Thai Eggplant Sandwich!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
