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1.
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Combine vinegar, sugar, salt, carrots and about 2 tablespoons of the green onions in a small bowl.
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Stir until sugar dissolves.
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Let the mixture stand for at least 15 minutes, stirring occasionally.
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Drain liquid before using.
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2.
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Heat a grill to medium-high heat.
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Cut eggplant lengthwise into 1/4 inch thick slices.
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Brush eggplant slices, onion slices, and jalapeno with canola oil.
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Put all of the veggies onto the grill in a single layer.
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Grill eggplant and onions for 7 minutes, or until tender, turning once.
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Rotate jalapeno 4 times during grilling, turning when skin begins to char.
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Remove them from the grill when done.
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3.
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Combine peanut butter, remaining green onions, ginger, soy sauce, Sriracha, garlic, and lime juice in a bowl.
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Stir well to combine.
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4.
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Lay your cut bread loaf onto your work surface.
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Hollow out the bottom half of the bread.
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Place bread on the hot grill and cook until golden brown.
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5.
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Spread peanut butter sauce over the bottom half of bread.
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Arrange eggplant, grilled onions, cucumber, and pickled carrots on bread.
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Slice the grilled jalapeno.
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Sprinkle jalapeno slices and cilantro over top.
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Place the top half of the bread on the sandwich.
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Cut into 4-5 equal pieces.
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Source: adapted from Cooking Light.
