Grilled Eggplant and Pepper Panini
Made with a variety of fillings, panini are sandwiches that are heated in a sandwich press or on the grill. They are flattened slightly during cooking, which makes them crisp on the outside and juicy on the inside. Assemble a couple of extra sandwiches to grill for lunch the next day.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 393 |
| pro | 15 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 45 g |
| fibre | 5 g |
| chol | 20 mg |
| sodium | 770 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 21% |
| vit A | 30% |
| vit C | 167% |
| folate | 40% |
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1 eggplant
2 sweet red peppers
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
4 soft panini (Italian) buns
2 tsp (10 mL) hot or dijon mustard
12 whole fresh basil leaves
4 oz (125 g) provolone cheese, thinly sliced
Preparation:
Trim ends off eggplant. Cut eggplant into 1/4-inch (5 mm) thick slices; place in bowl. Core, seed and cut red peppers into quarters; add to bowl. Add oil, garlic, salt and pepper; toss to coat.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning vegetables once, until tender, about 10 minutes.
Cut buns in half horizontally; spread cut sides of bottoms with mustard. Divide eggplant and peppers among bottoms; top with basil leaves, cheese and tops of buns.
Place sandwiches on greased grill over medium heat; close lid and grill, pressing often to flatten and turning once, until buns are crusty and cheese is melted, about 5 minutes.
Additional Information
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Tip: If you can't find panini buns, look for other oval, flat-type buns, such as Portuguese buns.
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