Grilled Eggplant Sandwiches

1. Combine vinegar, sugar, salt, carrots and about 2 tablespoons of the green onions in a small bowl. Stir until sugar dissolves. Let the mixture stand for at least 15 minutes, stirring occasionally. Drain liquid before using.

2. Heat a grill to medium-high heat. Cut eggplant lengthwise into 1/4 inch thick slices. Brush eggplant slices, onion slices, and jalapeno with canola oil. Put all of the veggies onto the grill in a single layer. Grill eggplant and onions for 7 minutes, or until tender, turning once. Rotate jalapeno 4 times during grilling, turning when skin begins to char. Remove them from the grill when done.

3. Combine peanut butter, remaining green onions, ginger, soy sauce, Sriracha, garlic, and lime juice in a bowl. Stir well to combine.

4. Lay your cut bread loaf onto your work surface. Hollow out the bottom half of the bread. Place bread on the hot grill and cook until golden brown.

5. Spread peanut butter sauce over the bottom half of bread. Arrange eggplant, grilled onions, cucumber, and pickled carrots on bread. Slice the grilled jalapeno. Sprinkle jalapeno slices and cilantro over top. Place the top half of the bread on the sandwich. Cut into 4-5 equal pieces.

Source: adapted from Cooking Light.