Grilled Eggplant Banh Mi Sliders
The classic Vietnamese sandwich made healthy, gluten-free, & vegan. Grilled Eggplant Banh Mi Sliders are a hearty, spicy, & veggie-packed recipe you can serve up for lunch, dinner, or a party!
- Yield: 4 1x
- Category: Main, Sandwich
- Cuisine: Vietnamese
Ingredients
Scale
- 4 Bread SRSLY Sourdough Sandwich Rolls
- 1 Medium Cucumber (8 round slices about 1/4 inch thick)
- 1 Jalapeno (8 round slices about 1/8 inch thick)
- 4 TB Fresh Chopped Cilantro
- Pickled Vegetables:
- 2 Celery Stalks (julienned)
- 2 Carrots (julienned)
- 1/4 Cup Rice Vinegar
- 1 Packet of Stevia (or 1 Tsp Sugar)
- 1/4 Tsp Sea Salt
- Grilled Eggplant:
- 1 Large Eggplant (8 round slices about 1/4 inch thick)
- 1 Tsp Chili Paste
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- Spicy "Mayo" Sauce:
- 2 TB Tahini
- 1 TB Sriracha
- 1 TB Coconut Aminos
Instructions
- In a small bowl, combine the pickled vegetable ingredients are let sit for 45-60 minutes.
- For the grilled eggplant, rub the sliced rounds with the chili paste and spices. Grill on an oiled non-stick grill pan for 5 minutes on each side.
- You can also grill the sandwich rolls at this time. Slice them and grill sliced side down for 5 minutes.
- For the spicy "mayo" sauce, combine all sauce ingredients in a small bowl and mix well.
- To assemble the sliders, in this order, take a bottom grilled roll half, spread on some of the sauce, 2 slices of the grilled eggplant, 2 slices of cucumber, 2 jalapeno slices, some of the pickled veggies, 1 tablespoon of cilantro, and then spread another thin layer of the sauce on the top grilled roll half before closing up the slider.
- Repeat for the rest of the sandwiches!
Nutrition
- Serving Size: 1