A sandwich is one popular dish that people bring and eat for lunch. It is easy to make and convenient to eat at school or work.
Sometimes when you on a routine and is having the same sandwich over and over again because that’s what you know and have, it can get very old and boring. I don’t know about you but I always look forward to eating something good and tasty. Life is too short to not enjoy what you eat.
Today I would like to share an Asian infused sandwich that is inspired by Japan and Vietnam flavor profile. A thin spread of miso pastes on sourdough bread with juicy grilled eggplant on sour pickles!
1/2 Organic eggplant
1- 1 1/2 tablespoon Miso paste
2-3 tsp of water
- 4-5 organic radishes (thinly sliced)
- 1/3 of an organic carrot, shredded with a vegetable peeler
- 1/3 of an organic cucumber, deseeded and shredded
- About 1/3 cup white vinegar
- 1 TBSP sugar
- 1/2 TBSP Himalayan salt
- 1 small lime
- In a mixing bowl, sprinkle salt on the radishes, cucumber, and carrots to extract excess moisture from the vegetables. Leave this on the side.
- Slice the eggplant 1/2 inches thick and grill it.
- In a small bowl, mix the miso paste and water to thin out the paste. Consistency depends on individuals.
- Check on the mixed vegetable bowl, once you notice there is water in the bowl, give the veggies a good rinse and squeeze out extra moisture
- In the bowl of veggies, pour in vinegar, sugar, and lime. Give them a good toss and there have your pickled vegetables.
- To assemble your sandwich, place the pickles on top of the toast then add your grilled eggplants. And then spread a thin layer of miso paste on your eggplant!
Recipe shared and contributed by Big On Food.