One of my favorite things about summer is all the local produce. Little Rock is surrounded by amazing farms, and almost any day of the week, there are markets bursting with fresh vegetables and fruit. Last weekend, I headed to the Argenta Market before the SoMa Vintage Market, and I found some great stuff.
I also picked up a fantastic loaf of french bread at Boulevard Bread Company, as well as some items at Whole Foods. With all that, I was ready to start cooking!
The last time I made my killer zucchini salad, Josh exclaimed, "This would be great on a banh mi!" So, when I saw the great zucchini and the bread, I knew that's what I needed to make.
This beautiful sandwich was tasty, flavorful and filling. It's also super quick. When you use the zucchini salad, those great flavors soak into the bread and help to soften the bread.
As a side item, I made my Farmer's Market Cucumber Salad. It's sweet, spicy and makes a light, summer salad.
This cucumber salad makes a great sandwich topping, too, but I saved that for the zucchini salad.
Eggplant Banh Mi
- 1 large eggplant and sea salt for salting
- 1 tbs olive oil
- 1 loaf french bread
- 2 tbs vegan mayo
- 1 serving of Killer Zucchini Salad
- lettuce of your choice
- sriracha to taste
Take large eggplant and slice into thin circles, then cut in half.
Lay eggplant onto paper towels and apply a generous amount of salt. Cover with more paper towels (or clean dish towels.) Let sit for 30 minutes to an hour.
Preheat the oven to 350 degrees (F). Brush salt off eggplant and place in a large bowl.
Toss eggplant with olive oil, then place on a baking dish.
Bake for 30 minutes, or until soft.
Assemble! Slice bread in half and add mayo to both sides. Lay the eggplant on one side and then place the zucchini salad on top. Place a lettuce leaf on the other side. Add sriracha if you want a kick.
This sandwich really highlights the wonderful produce in the area, and I hope it makes a delicious dinner for you as soon as possible!