Best 4 Grilled Eggplant Panini Recipes
Embark on a culinary journey as we explore the art of creating the perfect grilled eggplant panini. This tantalizing sandwich combines the smoky flavors of grilled eggplant with a symphony of delectable ingredients, all pressed together between two slices of crusty bread. From choosing the right eggplant to selecting the perfect cheese, we'll guide you through every step of the process, ensuring that your grilled eggplant panini is an explosion of taste and texture in every bite. So, gather your ingredients and prepare to learn the secrets of crafting this irresistible dish.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED EGGPLANT PANINI WITH BASIL AIOLI
I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.
Nutrition Facts : Calories 732 calories, Fat 38g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 1116mg sodium, Carbohydrate 83g carbohydrate (12g sugars, Fiber 9g fiber), Protein 23g protein.
GRILLED EGGPLANT PANINI WITH BASIL AIOLI RECIPE - (4/5)
Provided by Cheryl-4
Number Of Ingredients 11
Steps:
- Preheat grill or oven to medium heat, about 350°F. If using oven, place rack 3 to 4 inches from heat. For basil aioli, place mayonnaise, basil, Parmesan, chives, salt and pepper in a blender; cover, and process until smooth. Set aside. Brush eggplant and peppers with oil. Roast 3 to 4 inches from broiler or on a covered grill until tender, 4 to 5 minutes per side. When cool enough to handle, chop peppers. Set vegetables aside. Spread cut sides of each Ciabatta roll with 2 tablespoons basil aioli. Top each with 1 slice of cheese. Layer bottom halves of rolls with eggplant and peppers and replace tops. In a Panini press or on the grill, cook the sandwiches until cheese is melted, 5 to 7 minutes. Serve with remaining aioli on the side. Refrigerate leftover aioli for later use.
GRILLED EGGPLANT PANINI WITH CAMBOZOLA BLUE CHEESE, PROSCIUTTO AND ARUGULA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill pan to medium-high.
- Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes.
- Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat.
- Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula.
- Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets. When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve.
GRILLED EGGPLANT PANINI
Steps:
- 1. Preheat grill to medium-high. 2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread. 3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side. 4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.
Tips:
- Use fresh, firm eggplants: Look for eggplants that are heavy for their size and have smooth, unblemished skin. Avoid eggplants that are soft or have wrinkles, as these are signs of overripeness.
- Slice the eggplants evenly: This will help them cook evenly. Use a sharp knife to cut the eggplants into 1/2-inch thick slices.
- Grill the eggplants over medium-high heat: This will help to create a slightly charred exterior and a tender interior.
- Brush the eggplants with olive oil: This will help to prevent them from sticking to the grill and will also add flavor.
- Season the eggplants with salt and pepper: This will help to enhance their flavor.
- Assemble the paninis: Layer the grilled eggplants with your favorite toppings, such as cheese, tomatoes, basil, and pesto. Then, grill the paninis until the cheese is melted and the bread is toasted.
Conclusion:
Grilled eggplant paninis are a delicious and easy-to-make lunch or dinner option. They are perfect for using up leftover grilled eggplants, and they can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.
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