Roasted aubergine bánh mì
- 1tbsp miso paste
- 1 aubergine, sliced
- 2tsp sesame seeds
- 2tsp rapeseed oil
- 2 Bake at Home White Baguettes
- 1tsp poppy seeds
- 2tbsp Asda Light Mayonnaise
- 2tsp chilli sauce
- 1 red chilli, finely sliced
- 1 carrot, grated
- 2 spring onions, thinly sliced
- 1⁄2 cucumber, thinly sliced on the diagonal
- 4 sprigs coriander
Preheat the oven to 200C/180C Fan/Gas 6.
Using a teaspoon, spread the miso paste across the aubergine slices and sprinkle with the sesame seeds.
Heat the oil in a large, nonstick frying pan and fry the aubergine slices for 5 mins on each side over a medium heat until caramelised.
Moisten the baguettes with a little water, place on a baking tray and sprinkle with poppy seeds. Bake for 10-12 mins until golden. Cool slightly.
Cut each baguette in half, then split open, leaving a hinge. Mix the mayonnaise with the chilli sauce and spread onto the bread.
Fill the baguettes with the aubergine, the sliced veggies and coriander, to garnish.