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Fred’s Meat and Bread: Cauliflower and Egglplant Banh Mi,

1 large eggplant (about 2

pounds)

Salt and pepper

1 large head cauliflower (about

2pounds)

1 tablespoon canola oil 4 tablespoons unsalted butter,

divided

6 TGM Bread demi semolina

baguettes, cut in half Olive oil, for sauteing eggplant Spicy Mayo (see recipe, F3)

1/2 cup Thai Vinaigrette (see

recipe, F3) Sprigs of cilantro Pickled Carrots and Daikon (see

recipe, F3) Thinly sliced cucumbers Thinly sliced jalapenos

Peel eggplant and cut into ½-inch lengthwise slices. Sprinkle slices with salt and put in colander in sink or over a plate. Allow to sit 30 minutes.

While eggplant is resting, prepare cauliflower: Preheat oven to 375 degrees.

Cut cauliflower into florets just larger than bite-size. Put florets in a large bowl with canola oil and season with salt and pepper. Roast florets 20 minutes or until golden brown and tender but still with a little bite. Remove from oven and set aside.

Lower oven heat to 200 degrees. Have a rimmed baking sheet at hand.

In a large skillet, melt 1 tablespoon butter and toast cut side of one baguette until golden brown. Remove baguette from skillet, reassemble and arrange on baking sheet. Put baking sheet in oven to stay warm and crisp the crust. Repeat with remaining butter and baguettes.

After eggplant has rested, rinse it and pat dry. Line a baking sheet with paper towels.

In a large skillet, heat a thin layer of olive oil over medium-high heat. Sauté eggplant until golden brown on both sides and tender throughout. Do not crowd skillet. Arrange cooked slices on prepared baking sheet and leave at room temperature until ready to serve. Continue

with remaining eggplant.

When eggplant is done, add more olive oil to skillet and fry reserved roasted cauliflower until golden brown. Drain and sprinkle with salt. Set aside.

When ready to serve, remove baguettes from oven and spread cut sides with Spicy Mayo. In a large bowl, combine prepared eggplant and cauliflower and dress with Thai Vinaigrette. Arrange slices of eggplant on one side of the prepared bahn mi rolls, then add cauliflower. Top with cilantro, Pickled Carrots and Daikon and cucumbers. Add jalapeno and cover sandwich. Serve immediately. Makes: 6

Per serving, entire recipe: 430 calories (percent of calories from fat, 35), 12 g protein, 61 g carbohydrates, 9 g fiber, 18 g fat (6 g saturated), 21 mg cholesterol, 834 mg sodium.

STYLED BY JOHN WILLIAMS. CONTRIBUTED BY ADRIENNE HARRIS