Grilled Eggplant Provencal Panini
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
- Servings: 2
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, finely chopped
- 1 small globe eggplant, trimmed and cut lengthwise into 1/2-inch thick slices (4-6 oz.)
- salt
- fresh ground black pepper
- 2 semolina rolls, split (or 4 slices semolina bread, 1/2-inch thick)
- 4 tablespoons tapenade
- 3 ounces thinly sliced mozzarella cheese
- 4 thin slices tomatoes (ripe but firm)
Recipe
- 1 preheat the sandwich grill.
- 2 in a small bowl, stir the olive oil and garlic together.
- 3 brush both sides of the eggplant slices with 1 tablespoon of the garlic oil.
- 4 put the eggplant in the grill; close the top plate, and cook until the eggplant is tender and grill marked, 3-5 minutes.
- 5 season to taste with salt and pepper.
- 6 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).
- 7 keep the sandwich grill on and wipe clean the grill plates.
- 8 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.
- 9 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.
- 10 divide the remaining cheese on top.
- 11 cover with the top halves of the rolls, tapenade side down, and press to pack gently.
- 12 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.
- 13 cut each sandwich in half on the diagonal and serve immediately.
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