Eggplant (Aubergine) Panini for Two |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 2 |
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My sister and I tried one similar to this in NYC and I fooled around with different variations before I came up with this. The measurements and times aren't exact because I threw this all together one day. Hope you enjoy! Ingredients:
2 slices eggplants, about 1/2-3/4-inch thick |
3 tablespoons butter |
1 tablespoon extra virgin olive oil |
1/3 teaspoon garlic powder |
1/3 teaspoon dried italian seasoning |
salt and pepper, to taste |
1 tablespoon extra virgin olive oil |
4 slices pane italian bread (or any thick bread of your choice) |
1/2 cup fresh basil leaf |
1/2 cup arugula leaf |
4 -8 slices tomatoes |
2 slices provolone cheese |
Directions:
1. Melt the 3 tablespoons of butter with the 1 tablespoon of olive oil and stir in the garlic powder and Italian seasoning.
2. Brush the eggplant with the butter/oil mixture and sprinkle with salt and pepper.
3. Grill the eggplant for 3-5 minutes, or until tender, but not mushy, turning once (I used an indoor grill, but you can use a panini grill or frying pan, etc.).
4. If desired, brush the remaining butter/oil mixture onto the inside slices of the bread.
5. Stack 2 slice of bread (side with the butter/oil mixture) with the fresh basil, arugula, slices of tomato, provolone cheese and the grilled eggplant.
6. Top with remaining slices of bread and lightly brush each sandwich with olive oil.
7. Place on grill for about 1 minute on each side (I had to press a frying pan on top of each sandwich to get the desired panini-effect).
8. Enjoy!
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