Vegetarian Eggplant Banh Mi

Ingredients

• 1 largecarrot (or 2 medium), peeled and cut into thin batons
• 60 ml (¼ cup)warm or hot water
• 1 teaspoonsalt
• 2 tablespoonswhite sugar or palm sugar
• 60 ml (¼ cup)rice wine vinegar
• 1 clovegarlic, sliced
• 1 largeaubergine, cut into half-circles
• ½ teaspoonsalt
• 1 stalk (about 2 tablespoons)lemongrass, use the thicker pale part, finely diced
• 3 cloves (about 1½ tablespoons)garlic, finely diced
• 2 round slices (about 1 tablespoon)ginger, finely diced
• ½ teaspoonwhite pepper
• 2 tablespoonssoy sauce or tamari
• 6 tablespoonsolive oil, for cooking
• 1 longred chilli, thinly sliced and chopped, such as a mild banana chilli
• 1 tablespoonrice wine vinegar or lime juice
• 15 g (1 cup chopped)coriander
• 75 g (½ cup)spring onions, white and green parts, chopped
• 1 largecucumber, peeled into ribbons
• 6 tablespoonsmayonnaise
• 4 tablespoonsfried dried Asian onions or shallots
• 2–4 leavesiceberg lettuce
• 4 smallbaguettes or crusty bread rolls

Instructions

1. 1

   Quick-pickle carrots

   Dissolve the salt and sugar in the warm water, then stir in the rice wine vinegar. Add the carrot and sliced garlic and mix; leave for at least 1 hour, until tangy. The carrots are best made a day ahead and keep for up to a week in the fridge.

2. 2

   Salt the aubergine

   Cut the aubergine into slices about 0.5–0.7 cm thick, then halve them. Arrange on a plate or board and sprinkle lightly with salt to draw out some moisture. This may reduce the oil needed for frying, though the aubergine will still absorb plenty.

3. 3

   Prepare aromatics

   While the aubergine rests, finely dice the garlic, ginger and lemongrass and set them aside. You can prepare other ingredients now too, or while the aubergine cooks.

4. 4

   Fry the aubergine

   Heat a thin layer of olive oil, about 5 tablespoons, in a large frying pan over medium-high heat. Fry the aubergine in batches, or use two pans, for 2–3 minutes until golden. Add a drizzle of oil if the pan looks dry, turn the slices and cook for about 2 minutes on the other side, adding a little more oil if needed.

5. 5

   Set aubergine aside

   Transfer the cooked aubergine to a chopping board. Repeat with the remaining slices until all are cooked.

6. 6

   Cook the aromatics

   Add the lemongrass, garlic and ginger to the same pan with a splash of olive oil. Cook for about 1 minute, stirring a few times, until they begin to turn golden. Meanwhile, roughly cut up the aubergine.

7. 7

   Season the filling

   Add the chopped aubergine to the pan. Sprinkle over about ½ teaspoon of white pepper and drizzle with 2 tablespoons of soy sauce. Cook for about 2 minutes, stirring a few times, then transfer to a bowl.

8. 8

   Prepare the chilli

   Chop the chilli and mix it with a little rice wine vinegar in a bowl. Set aside.

9. 9

   Split the rolls

   Cut each roll down the centre and open it up.

10. 10

    Layer the fillings

    Spread 1½ tablespoons of mayonnaise on one side of each roll and arrange iceberg lettuce on the other. Add cucumber ribbons and pickled carrots over the mayonnaise, then spoon about ¼ cup of aubergine onto the lettuce, or add as much as you like.

11. 11

    Add herbs and crunch

    Sprinkle with chilli, plenty of coriander and spring onions. Top each roll with a tablespoon of fried shallots for texture. If you like, drizzle over some of the carrot pickling brine.

12. 12

    Close and serve

    Close the rolls and serve. Cut them in half if that makes them easier to eat.

What is a vegetarian bánh mì?

Bánh mì is a Vietnamese sandwich served in a baguette, often with pickled vegetables, fresh herbs and savoury fillings. This meat-free version uses pan-fried aubergine in place of the more familiar meat fillings.

The combination works because the rich, seasoned aubergine sits alongside tangy carrot, cool cucumber and aromatic herbs. A crusty roll brings the contrasting textures together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 419 calories, 9g protein, 55g carbs, 18g fat.

The baguette and carrot provide most of the carbohydrates, while olive oil and mayonnaise account for much of the fat. Aubergine and the smaller amounts of soy, bread and vegetables contribute some protein, though this is not a high-protein filling. To balance the plate, serve it with extra fresh vegetables or a crisp salad.

Aubergine that turns golden

Salt first: a light sprinkle draws some moisture from the aubergine before frying. Cut the slices evenly, around 0.5–0.7 cm thick, so they cook at a similar pace.

Fry in batches: aubergine absorbs oil quickly, so work in a single layer and add oil as needed. Give the slices 2–3 minutes on the first side and about 2 minutes after turning, looking for golden colour.

Build flavour with the aromatics

Pale lemongrass: use the thicker, tender part of the stalk and dice it finely so it softens quickly. Cook it briefly with the garlic and ginger until the mixture just starts to turn golden.

Season at the end: return the roughly chopped aubergine to the pan with white pepper and soy sauce. A short, 2-minute toss lets it take on the aromatics without losing its soft texture.

Why pickle the carrot?

Tangy carrot: the warm water helps dissolve the salt and sugar before the vinegar and carrot go in. Give it at least 1 hour to develop a sharp, lightly sweet flavour; making it the day before gives it more time.

Keep the brine: a small drizzle over the finished filling adds extra acidity. The pickled carrot can be stored in the fridge for up to a week.

Balance the sandwich textures

Cool and crisp: cucumber ribbons and iceberg lettuce contrast with the soft aubergine. Peel the cucumber into ribbons as directed, then layer it with the pickled carrot.

Fresh finish: coriander and spring onions add a bright herbal note, while fried onions or shallots bring crunch. Add the chilli to taste, especially if yours is hotter than a mild banana chilli.

Assemble close to serving

Spread the mayonnaise on one side of each split roll and put the lettuce on the other. Layer the cucumber and carrot over the mayonnaise, then add the aubergine filling and finish with herbs, chilli and fried shallots.

Assemble just before eating so the baguette stays crusty. The pickled carrots can be prepared ahead, leaving the frying and sandwich assembly for serving time.

What to serve with it

Serve the bánh mì on its own for a substantial sandwich, or add a simple side of fresh vegetables for extra crunch. For a bread-free version, serve the aubergine with the same pickled carrot, cucumber, herbs and toppings in a bowl.

Recipe notes & tips

• Make the pickled carrot the day before so it has time to turn tangy.
• Use a large pan or two frying pans to cook the aubergine in batches.
• Add olive oil gradually as the aubergine fries, since it absorbs oil readily.
• Dice the lemongrass finely so it cooks through in the brief frying time.
• Add the chilli gradually and taste it first if you are unsure how hot it is.
• Assemble the rolls shortly before serving to keep the bread from softening.

Variations

• Make a bowl: Leave out the baguette and serve the aubergine with the same vegetables and toppings.
• Adjust the heat: Use less chilli or leave it out for a milder sandwich.
• Swap the vinegar: Use lime juice in the chilli mixture as suggested.
• Choose tamari: Replace the soy sauce with tamari as listed.
• Use palm sugar: Substitute palm sugar for the white sugar in the carrot pickle.
• Change the bread: Use small crusty rolls instead of baguettes.

Common mistakes to avoid

• Crowding the pan: The aubergine will not brown evenly; fry it in batches or use two pans.
• Cutting uneven slices: Some pieces may cook faster than others; aim for slices around 0.5–0.7 cm thick.
• Skipping the turn: The second side needs about 2 minutes too; turn the slices once they are golden underneath.
• Cooking the aromatics too long: They can darken before the aubergine is ready; stir and stop when they begin to turn golden.
• Assembling too early: The bread can soften from the fillings; build the rolls close to serving.
• Adding all the chilli at once: Heat can vary; mix it with vinegar and add it gradually.

How to store

Store the pickled carrots in a covered container in the fridge for up to a week. Keep leftover aubergine filling refrigerated in a sealed container and reheat it in a frying pan until hot; store assembled sandwiches separately and eat them soon, as the bread will soften.

Frequently asked questions