Grilled Eggplant Provencal Panini

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat the sandwich grill.
  • In a small bowl, stir the olive oil and garlic together.
  • Brush both sides of the eggplant slices with 1 tablespoon of the garlic oil.
  • Put the eggplant in the grill; close the top plate, and cook until the eggplant is tender and grill marked, 3-5 minutes.
  • Season to taste with salt and pepper.
  • Transfer to a plate and set aside (the eggplant can be grilled up to 3 hours ahead and kept at room temperature, or covered and refrigerated for up to 24 hours; if refrigerating, return to room temperature before assembling the panini).
  • Keep the sandwich grill on and wipe clean the grill plates.
  • Place the rolls, cut side down, on a work surface and brush the crust sides of the rolls with the remaining 1 tablespoon garlic oil.
  • Turn and spread cut sides of the rolls with tapenade, dividing it evenly, then layer 1/4 of the cheese, half of the eggplant, and 2 tomato slices over the tapenade on the bottom half of each roll.
  • Divide the remaining cheese on top.
  • Cover with the top halves of the rolls, tapenade side down, and press to pack gently.
  • Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the eggplant is hot, and the cheese is melted, 3-5 minutes.
  • Cut each sandwich in half on the diagonal and serve immediately.
Advertisement