Grilled Eggplant Banh Mi Sandwich

• 1/2 cup rice wine vinegar
• 1 1/2 tablespoons sugar
• 1/4 teaspoon salt
• 2 cups julienne-cut peeled carrot (about 4 medium)
• 1 1/4 pounds eggplant
• 1 1/2 tablespoons canola oil
• 1/3 cup creamy peanut butter
• 1/4 cup minced green onions
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons yellow miso (soybean paste)
• 1 1/2 teaspoons fresh lime juice
• 1 (16-ounce) French bread baguette, cut in half horizontally
• 1 cup thinly sliced cucumber
• 1 cup fresh cilantro leaves
• Thinly sliced jalapeno pepper (optional)

1. Preheat oven to 375u0b0.
2. Combine vinegar, sugar, and salt in a bowl, stirring until sugar dissolves. Add carrot; let stand 15 minutes, stirring occasionally. Drain.
3. Heat a grill pan over medium-high heat. Cut eggplant stem off. Cut eggplant lengthwise into 1/4-inch-thick slices; brush with oil. Grill 7 minutes or until tender, turning once.
4. Combine peanut butter, onions, ginger, miso, and juice in a bowl; stir well.
5. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Place bread on a baking sheet, cut sides up. Bake at 375u0b0 for 5 minutes or until golden brown. Spread bottom half of bread with peanut butter mixture. Arrange eggplant evenly over peanut butter mixture. Arrange carrot mixture and cucumber evenly over eggplant; top with cilantro and jalapeno, if desired. Place top half of bread on sandwich. Cut into 5 equal pieces.
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rice wine vinegar, sugar, salt, julienne, eggplant, canola oil, peanut butter, green onions, fresh ginger, yellow miso, lime juice, bread baguette, cucumber, fresh cilantro, jalapeno pepper

Taken from www.myrecipes.com/recipe/grilled-eggplant-sandwich (may not work)