Vegetarian Eggplant Banh Mi

Ingredients

• 1 large carrot (or 2 medium, peeled and cut into thin batons)
• 1/4 cup warm or hot water water
• 1 teaspoon salt
• 2 tablespoons white sugar (or palm sugar)
• 1/4 cup rice wine vinegar
• 1 garlic clove (sliced)
• 1 large eggplant (aubergine, cut into half circles)
• 1/2 teaspoon salt
• 1 stalk lemongrass (thicker, pale part finely diced, ~2 tablespoons)
• 3 cloves garlic (finely diced (about 1.5 tablespoons))
• 2 circle slices of ginger (finely diced (about 1 tablespoon))
• 1/2 teaspoon white pepper
• 2 tablespoons soy sauce (or Tamari)
• 6 tablespoons Olive oil for cooking (for cooking)
• 1 long red chili (sliced thinly and chopped (e.g. banana chili, not too spicy))
• 1 tablespoon rice wine vinegar (or lime juice)
• 1 cup chopped coriander (cilantro)
• 1/2 cup green onions (2-3 onions, both white and green parts, chopped)
• 1 large cucumber (peeled into ribbons)
• 6 tablespoons mayonnaise (I used the Japanese Kewpie mayo brand)
• 4 tablespoons fried dry Asian onions (or shallots)
• 2-4 leaves iceberg lettuce
• 4 baguette (or crusty bread rolls, on the smaller side)