• Au Jus:
  • 2 ½ cups veggie broth
  • 2 tbsp tamari
  • 5 cloves crushed garlic
  • 2-inch pieces ginger, sliced into chunks and crushed
  • ½ tsp 5-spice powder
  • 1 tsp sugar
  • 2 tbsp lime juice
  • Quick pickle:
  • ½ cup carrots, julienned
  • ½ cup daikon radish, julienned
  • ¼ cup white vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • For the rest:
  • 2 Japanese eggplants, sliced thick lengthwise
  • ¼ cup cucumber, thinly sliced rounds
  • Fresh cilantro
  • Mayo
  • French baguette
  • Salt and pepper to taste

Passo a passo

  1. In a saucepan, combine broth, garlic, ginger, 5-spice, and pepper flakes. Bring to a simmer. Simmer for 15 minutes. Turn off heat. Stir in sugar and lime juice. Cover and keep warm until ready to serve.
  2. In a bowl, combine white vinegar, sugar, and salt. Stir until dissolved. Toss in carrots and daikon radish. Set aside.
  3. Heat and oil grill. Season eggplant with salt and pepper. Grill on each side for 2-3 minutes. Toast baguette on the same grill.
  4. To assemble: spread mayo on baguette, lay grilled eggplant, top with quick-pickled veggies, cucumber, and cilantro.
  5. Serve with 5-spice au jus for dipping.