Grilled Eggplant Panini

(3 votes)

1/4 cup balsamic vinegar
20 whole large basil leaves
1 large, 14 ounces, Ciabatta bread, split in
2 large, unpeeled eggplant, sliced lengthwise
1 unpeeled garlic clove, cut in half
1/4 cup extra virgin olive oil
1 cup shredded asiago cheese
3 medium tomatoes, thinly sliced

  1. Preheat grill to medium.

  2. Brush eggplant lightly on both sides with olive oil; grill for 4 to 5 minutes on each side or until lightly browned and tender. Drizzle cooked eggplant with balsamic vinegar.

  3. Grill the insides of the Ciabatta halves until lightly toasted. Rub the grilled sides with the cut garlic (discard unused garlic) and drizzle with any remaining oil.

  4. Cover the bottom half of the Ciabatta with the eggplant. Salt and pepper to taste.

  5. Top with the basil, tomatoes, cheese and cover with the other half of the Ciabatta. Cut into 6 pieces. Serve hot or at room temperature.

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