Ingredients
- SERVES 2
- 2 Vietnamese rolls (coles)
- 1 small eggplant (100g)
- 20g miso paste
- 35g obento panko breadcrumbs
- 1 small garlic clove - grated
- A pinch ground white pepper
- Oil to shallow fry
- FOR THE PICKLE
- 1 small carrot - cut in julienne
- ½ cup (125ml) obento rice wine vinegar
- ¼ cup (60ml) water
- 2 tbsp (40g) sugar
- 2 pinches salt
- TO GARNISH
- 2-4 shaved slices cucumber
- 2-4 stems spring onion - cut to length of bread roll
- 2-4 stems coriander
- Few onion slices
- 1-2 bird's eye chilli - chopped
- Kewpie mayonnaise
Method
- In a small jar/bowl, mix the ingredients for the pickle liquid then let the carrots soak in and refrigerate until ready to serve.
- Cut the eggplant into large 1 cm thick strips. Marinate with grated garlic, miso paste and a pinch of ground white pepper, then coat with the panko breadcrumbs.
- In a medium pan on medium-high heat, pour around ½ cm deep of oil to shallow fry.
- Once the oil is hot, carefully place the crumbed eggplant in the pan. Flip and fry each side until they are golden in colour, then take out and place on some kitchen towel to absorb any excess oil.
- To assemble the bánh mì:cut the bread roll sideways, spread some Kewpie mayonnaise, add in the crumbed eggplant, shaved cucumber, pickled carrots, spring onion, coriander and top off with extra onion and chilli slices.
Product used in recipe
- Kewpie - Kewpie Egg Free Mayonnaise
- Obento - Panko Breadcrumbs
- Obento - Rice Wine Vinegar
