Friday, July 20, 2007

Eggplant Panini

Before going grocery shopping, I like to find new recipes in cookbooks or online. This week I found a recipe that just sounded interesting to me.

Grilled Eggplant Panini - Sounds greats I thought and I have a panini maker that my husband's mother bought me last year for my birthday ( speaking of my birthday - it is only three days away=) ).

This Grilled Eggplant Panini recipe came from Eating Well magazine.
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil
divided 8 1/2-inch slices eggplant
1/2 teaspoon garlic salt
8 slices whole-grain country bread
8 thin slices fresh mozzarella cheese
1/3 cup sliced jarred roasted red peppers
4 thin slices red onion

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.

*** I made a few minor changes to the recipe. ***

I sauted the red onion for about 5 minutes
I also used sandwich rolls instead of bread.

This is an excellent recipe. It turned out so good. Full of flavor!


Chris said...

This looks so incredibly dee-lish! I need to find a mother-in-law to buy me a panini makers! Ha ha ha! Naaa...I will go get my own. :)

Jim said...

A warm sandwich is really good!

Jim said...

I don't know who that jim is ^ but this was the best sandwich I've had in years seriously!