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!




  1. In a small bowl, combine the pickled vegetable ingredients are let sit for 45-60 minutes.
  2. 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.
  3. You can also grill the sandwich rolls at this time. Slice them and grill sliced side down for 5 minutes.
  4. For the spicy “mayo” sauce, combine all sauce ingredients in a small bowl and mix well.
  5. 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.
  6. Repeat for the rest of the sandwiches!