In this vegetarian sandwich that's an ode to the Vietnamese banh mi, eggplant slices are brushed with a sweet-and-briny glaze of soy sauce, lime, rice vinegar, and garlic, then roasted to perfection. They emerge creamy from the oven and counterbalance the tangy snap of the quick-pickled carrot, radishes, and cucumber that are piled on top.

Martha Stewart Living, January/February 2021


Credit: Con Poulos

Recipe Summary

20 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle eggplant slices generously with salt; arrange on a wire rack set over a baking sheet. Let stand 30 minutes, then pat dry with paper towels. In a bowl, stir together soy sauce, lime juice, 1 tablespoon vinegar, 1 tablespoon sugar, and garlic.

  • Preheat oven to 425°F. Arrange eggplant in a single layer on a parchment-lined baking sheet. Brush both sides of eggplant with oil. Roast, flipping halfway, until golden brown and very tender, about 30 minutes. Brush both sides of eggplant with soy mixture; continue roasting until caramelized, 7 to 10 minutes more.

  • Meanwhile, toss together carrot, radishes, cucumber, 1/2 teaspoon salt, and remaining 4 tablespoons vinegar and 1 teaspoon sugar.

  • Slice bread into quarters and halve lengthwise. Spread mayonnaise on cut sides and top with roasted eggplant, pickled vegetables, jalapeño, and cilantro. Serve immediately.

Cook's Notes

This is inspired by the classic Vietnamese sandwich, but adapted for vegetarians. You can also use six-inch French rolls, ciabattas, or Italian sub rolls; avoid rustic-style baguettes with a thick, dense crust.