Grilled Eggplant Panini
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
- Preheat grill to medium.
- 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.
- 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.
- Cover the bottom half of the Ciabatta with the eggplant. Salt and pepper to taste.
- 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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