EGGPLANT PANINI
This is a delicious sandwich which can be served for lunch or dinner. Paired with a green salad and a glass of red wine, it makes a good meal. Any type of flat bread can be used, however I chose one topped with portobello mushrooms and gorgonzola cheese.
Provided by MIKEINWNY
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Season eggplant slices with salt and pepper; let stand for 2 minutes.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat; saute 1/2 of the eggplant until golden brown, 2 to 3 minutes per side. Repeat with remaining olive oil and eggplant.
- Preheat a panini press according to manufacturer's instructions.
- Layer eggplant, roasted red pepper, and mozzarella cheese, respectively, onto the bottom piece of each flat bread. Spread 1 tablespoon hummus on the inside of each top piece of flat bread and place over the mozzarella layer, creating a panini.
- Grill each panini on the preheated panini press until cooked through and cheese is melted, about 7 minutes.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 41.5 g, Cholesterol 18.1 mg, Fat 21.7 g, Fiber 5.2 g, Protein 15.7 g, SaturatedFat 5 g, Sodium 625 mg, Sugar 3.5 g
GRILLED EGGPLANT PANINI
Grilling eggplant slices on a panini grill is worth the price of the grill. They're ready in 2 or 3 minutes, and if you don't use them for this sandwich you can top them with tomato sauce, chop them up and toss them with pasta or rice, or drizzle them with vinaigrette and sprinkle with feta and fresh herbs, such as mint, parsley, basil, or marjoram.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 1
Number Of Ingredients 8
Steps:
- Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.
- Preheat a panini grill and place the eggplant slices in it in an even layer. Grill 3 minutes, until cooked through and nicely marked by the grill. Remove from the heat.
- Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of both the bottom and the top pieces of bread with olive oil. Grill 5 minutes, or until nicely toasted and the cheese has melted. Remove from the panini grill and cut into halves or thirds, depending on the size of the bread. Serve hot.
GRILLED VEGETABLE PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
- Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
- 2 cups fresh basil leaves
- 1/4 cup toasted pine nuts
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup (about) extra-virgin olive oil
- 1/2 cup grated Parmesan
- In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
- Yield: 1 cup
- Prep Time: 10 minutes
EGGPLANT, RED PEPPER, AND FONTINA PANINI WITH SPINACH SALAD
Provided by Bon Appétit Test Kitchen
Categories Sandwich Cheese Dairy Pepper Vegetable Fourth of July Picnic Vegetarian Father's Day Backyard BBQ Dinner Lunch Eggplant Spinach Bell Pepper Family Reunion Poker/Game Night Grill Grill/Barbecue Party Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Brush panini press, panini pan, or grill rack with oil; heat press, pan, or barbecue (medium-high heat). Brush eggplant rounds and pepper strips with oil; sprinkle with salt and pepper. Working in batches, grill eggplant until tender, turning occasionally, about 6 minutes. Working in batches, grill bell peppers until tender, turning occasionally and flattening with back of spatula for even cooking, about 6 minutes. Place 8 eggplant rounds and 8 bell pepper strips on rimmed baking sheet. Place remaining eggplant and peppers on work surface and slice thinly; reserve for salad.
- Place 4 bread slices on work surface. Divide half of Fontina cheese among bread slices; top each with 2 eggplant rounds, 2 tablespoons Parmesan cheese, 1 tablespoon basil, and 1 teaspoon oregano. Top each with 2 bell pepper strips. Arrange remaining Fontina cheese atop peppers, then top with remaining bread slices, pressing to compact. DO AHEAD: Can be made 2 hours ahead. Cover with plastic and let stand at room temperature.
- Heat panini press, panini pan, or barbecue (medium-high heat). Brush press or pan with oil (if using barbecue, lightly brush bread slices with oil). Place sandwiches in press or pan or on grill; cover and cook until bread is golden and cheese is melted, about 5 minutes per side.
- Meanwhile, whisk 2 tablespoons extra-virgin olive oil and vinegar in large bowl; season to taste with salt and pepper. Add spinach, thinly sliced eggplant, and thinly sliced peppers; toss to coat. Season salad to taste with salt and pepper.
- Cut sandwiches in half. Serve with spinach salad.
EGGPLANT AND MOZZARELLA PANINI
This is originally from Taste of Home and called for sun-dried tomato spread. I have made a few adjustments for those who can't find the spread at the local grocer. This makes a very filling and vegetarian version of a panini.
Provided by pamela t.
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a grill pan or panini press.
- Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper.
- Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once.
- Cut bread into 4 pieces; slice pieces in half lengthwise.
- Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes.
- Cover one side of ciabatta with mayo mixture.
- Divide grilled eggplant slices between the four sandwiches.
- Add cheese on tops and add other slice of bread on top.
- Brush sandwiches with olive oil and grill until cheese is melting and bread is crisp, about 5 minutes.
- Serve with marinara sauce or picante sauce.
Nutrition Facts : Calories 281.4, Fat 20.5, SaturatedFat 7.2, Cholesterol 38.7, Sodium 445.8, Carbohydrate 15.4, Fiber 4.7, Sugar 4.4, Protein 11.5
GRILLED EGGPLANT PANINI WITH BASIL AIOLI
I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.
Nutrition Facts : Calories 732 calories, Fat 38g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 1116mg sodium, Carbohydrate 83g carbohydrate (12g sugars, Fiber 9g fiber), Protein 23g protein.
EGGPLANT PANINIS
Make and share this Eggplant Paninis recipe from Food.com.
Provided by pamela t.
Categories Lunch/Snacks
Time 20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill pan or Panini press. You can also use a George Forman grill.
- Melt butter and mix with olive oil.
- Peel eggplant and slice.
- Brush the eggplant slices with butter and oil mixture. Season lightly with salt and pepper.
- Grill eggplant on the grill pan until the eggplant is marked and just soft, about 4-6 minutes. Turn once.
- Remove from the grill.
- Mix worchestershire, basalmic vinegar, mayonnaise, garlic powder and mustard in a small bowl.
- Spread mixture on four slices of bread. Add sliced eggplant, add 1 T red onions, and a few chopped tomatoes to each sandwich ( you may use fresh tomatoes, if desired. Because this recipe was developed for a contest, canned tomatoes were used).
- Add chopped cilantro.
- Add 1 slice mozzarella to each sandwich.
- Top with remaining bread slices.
- Brush both sides of bread with olive oil and butter mixture.
- Grill until cheese melts and bread is crisp.
- Serve with marinara sauce or picante sauce, if desired.
- Slice into fourths for buffet table.
Nutrition Facts : Calories 166.5, Fat 7.4, SaturatedFat 2.5, Cholesterol 10.8, Sodium 304.7, Carbohydrate 20.4, Fiber 2, Sugar 1.5, Protein 4.9
ARTICHOKE AND EGGPLANT PANINI
Provided by Melissa Roberts
Categories Sandwich Vegetarian Quick & Easy Father's Day Backyard BBQ Lunch Artichoke Eggplant Spring Summer Grill Grill/Barbecue Fontina Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 8
Steps:
- Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure .
- Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.
- Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.
- Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.
- Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.
- Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.
- Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.
EGGPLANT AND MOZZARELLA PANINI
Humble though the brinjal is, it is widely used all over the world because it has a naturally buttery texture and flavour, which come out beautifully when cooked properly. In specific, brinjals or eggplants are used extensively in baked dishes. Here, we have used it to make a Panani instead. Panini is a type of grilled sandwich, made with breads like baguette, ciabatta and michetta. It is never made with sliced bread, so if you cannot lay your hands on special Panini breads, you can use hot dog rolls instead. This Panini recipe features a mouth-watering combination of eggplant and mozzarella cheese, perked up wisely with a dash of salt and seasonings. This Eggplant and Mozzarella Panini has a really buttery feel, which pampers your palate. Also try other Panini recipes like Tomato Basil Mozzarella Panini Caramelized Onions and Cheese Panini and Cream Cheese Veg Panini .
Provided by Tarla Dalal
Categories Indian Snacks for Entertaining Evening Tea Snacks Veg Grilled Sandwiches Italian Party High Tea Party Grill Kitty Party Sandwiches
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- MethodHeat 2 tsp of olive oil on a non-stick tava (griddle), place the brinjal slices on it and cook on a medium flame for 5 minutes using the remaining 2 tsp of olive oil till it turns light brown in colour from both the sides.Cool slightly and cut them into halves using a sharp knife. Keep aside.Slit a hot dog roll horizontally using a sharp knife and apply 1 tsp of butter on each bread halve.Put 4 brinjal halves on the lower halve, sprinkle 1/8 tsp of sea salt and ¼ tsp of chilli flakes and evenly over it.Finally put 1 tbsp of cheese evenly over it.Close the bread roll and brush ½ tsp of butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 minutes or till they turn crispy and brown from both the sides.Repeat steps 3 to 5 to make 3 more paninis.Cut each panini diagonally into 2 equal pieces.Serve immediately.
Nutrition Facts :
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Servings 2Total Time 15 minsEstimated Reading Time 2 minsCalories 280 per serving
- In a smaller jar mix the tomato paste with green pesto, garlic clove, 1 tbsp parmesan and 1 tsp olive oil.
- If you don’t have cooked eggplant: I sliced about 1/2 cup of eggplant and sautéed it in a non-stick pan with olive oil for 5-6 minutes at medium-high. I covered the pan with a lid, then stirred to make sure the eggplant is cooked through.
- Once you have this - spread the pesto mixture over the bread, then layer with eggplant, basil, sprinkle 1 tsp olive oil, the rest of the parmesan cheese and the mozzarella. Cover with the other part of the bread.
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From bhg.com
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- In a small bowl toss together the arugula, vinegar, and the 1 teaspoon oil; set aside. In a shallow dish stir together the bread crumbs and Romano cheese. In another shallow dish beat together the egg and milk. In a third shallow dish stir together the flour and salt. Dip the eggplant slices into flour mixture to coat. Dip the slices into egg mixture, then coat both sides with crumb mixture.
- In a 12-inch nonstick skillet heat the 1 tablespoon oil over medium heat. Add eggplant slices; cook for 6 to 8 minutes or until lightly browned, turning once. (Add more oil as necessary during cooking.) Top the eggplant with mozzarella cheese; reduce heat to low. Cook, covered, just until cheese begins to melt.
- To serve, place the eggplant slices, cheese sides up, on bottom half of bread. Top with the arugula mixture, tomato slices, and top half of bread. Cut into wedges.
EGGPLANT PANINI WITH PESTO - SKINNYTASTE
From skinnytaste.com
Ratings 1Calories 336 per servingCategory Lunch
- Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant.
GRILLED EGGPLANT PANINI RECIPE | EATINGWELL
From eatingwell.com
4/5 (2)Total Time 35 minsCategory Healthy Grilled Eggplant RecipesCalories 354 per serving
- Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
- Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
- To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.
EGGPLANT, FONTINA AND TOMATO PANINI RECIPE - FOOD & WINE
From foodandwine.com
4/5 Servings 4
- Coat the bottom of a large skillet with olive oil and heat until shimmering. Season the eggplant slices with salt and pepper and cook over moderately high heat until golden, 6 to 7 minutes per side. Top each eggplant slice with a slice of cheese and cook until the cheese begins to melt, 1 to 2 minutes. Transfer to paper towels to drain. Wipe out the skillet and add more oil. Repeat with the remaining eggplant and cheese.
- Arrange the tomatoes and basil on the bottom halves of the focaccia and season with salt and pepper. Top with the eggplant slices and close the panini.
- Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in the skillet and weight them down with a smaller pan. Cook the panini until the outside is crisp and the filling is heated through, 3 minutes per side. Cut the panini in half and serve at once.
20 BEST PANINI RECIPES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
4.5/5 (6)Published 2021-05-26Category Recipe Roundup
- Italian Grilled Caprese Panini. Eating this panini is almost as good as taking a trip to the South of Italy. It’s a great way to showcase the best of that region’s fresh flavors with juicy tomatoes and creamy mozzarella.
- Grilled Chicken Avocado Panini. There’s no fancy Italian bread in this panini. It’s a simple, but delicious version using thickly sliced wholewheat bread.
- Loaded Turkey Panini. Made too much turkey for Thanksgiving? Cooked up a huge bird for Sunday lunch? Cut down on your food waste by transforming those turkey leftovers into this stacked sandwich.
- Ham, Apple and Swiss Panini. Bright, juicy, and just the right amount of sweet, adding fruit to your panini can really elevate the flavor. Here crisp apple nestles alongside shredded ham and gooey swiss cheese in a soft and crispy toasted panini.
- Chocolate and Brie Panini. The best dessert paninis are both sweet and savory. This one combines dark, smoky chocolate with tangy, creamy brie. It’s strange, but spectacular.
- Cheesy Veggie Panini. Healthy, filling, and very crave-worthy, this fresh panini is packed with veggies and flavor. Make it for meatless Mondays, weekend brunches, or those times when your vegetarian friend turns up at your house hungry.
- Mushroom and Goat Cheese Veggie Panini. Another veggie variety, this mushroom and goat’s cheese panini will wow healthy eaters and may even convert a few carnivores.
- Bacon and Eggs Breakfast Panini. A good breakfast can make or break your entire day, so set yourself up for success with this delicious, protein-rich sandwich.
- Italian Panini. You’ll need a big appetite to tackle this authentic Italian panini. Made from an entire loaf of Italian bread, it’s not for the faint-hearted.
- Strawberry, Turkey, and Brie Grilled Cheese Sandwich. You’re probably already familiar with the classic turkey, brie and cranberry sandwich but this heavenly panini has other ideas.
EGGPLANT PANINI - THE LIVE-IN KITCHEN
From theliveinkitchen.com
Cuisine ItalianTotal Time 33 minsCategory SandwichCalories 546 per serving
- Preheat your oven's broiler to high and place an oven rack in the highest position. Line a large baking sheet with aluminum foil and spray with cooking spray. Set aside.
- Slice eggplant into 1/2" thick disks, discarding the ends. Brush each side of the eggplant lightly with olive oil and place on the prepared baking sheet. Broil until lightly browned and tender when pierced with a fork, about 5 minutes per side.
- On a clean work surface, lay out the four bottom pieces of ciabatta. Spread 1 tablespoon of pesto onto each sandwich. Top with a slice of cheese, followed by tomato, eggplant, and another slice of cheese. Cover with the top half of the bread. Brush both sides of the sandwich with olive oil. Cook sandwiches in the panini press until crisp and melty, about 8 minutes. Slice in half and serve with giardiniera, chips, or fruit.
EASY GRILLED EGGPLANT, TOMATO AND MOZZARELLA PANINI ...
From honestgrubhonestfoodie.com
5/5 (2)Category Dinner, Main CourseCuisine AmericanCalories 462 per serving
- Directions: In an immersion blender safe jar, add in 2 small garlic cloves chopped, mayo, olive oil, parsley, oregano, salt, pepper & lemon juice. Immersion blend until fully incorporated & creamy smooth. About 30 seconds. Continue going up & down, to insure the garlic is blended together well. Then refrigerate until ready to use!
- Directions: 1. Slice the large eggplant in 1/4 inch rounds, lay on large plate. Sprinkle salt on top of the eggplant rounds, in order to draw out the moisture in the cells of the plant that makes grilling easier & condenses the texture. Let sit for at least 10 minutes. Then dab with a paper towel. While this is happening you can make the Garlic Herb aioli that is above! 2. Then slice the tomatoes in 1/4 inch rounds as well. Then sprinkle EBB on top of the slices of eggplant & tomatoes. Then on each slice of sour dough bread spread garlic ghee on both sides of the bread. 3. Before you turn the grill on, spray in order to help with the vegetables to not stick. Then turn on medium heat. Add on the slices of sour dough & grill for about 10 minutes. Until they start to get a grill mark, about 5 minutes on each side. Then place on plate & set aside. Then add on the egg plant slices & tomato slices. Grilling about 3 minutes on each side. Taking the tongs & lifting the veggies up around the ed
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5/5 (18)Total Time 30 minsCategory Main CourseCalories 688 per serving
- Mix all of the ingredients in a small bowl, then brush the marinade over the eggplant slices. Bake on a baking sheet for 20 minutes or so, or shallow fry and pat dry on kitchen towel paper.
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Cuisine ItalianTotal Time 55 minsCategory Entrées, SandwichesCalories 883 per serving
- Prepare the eggplant by generously salting both sides of the eggplant slices and laying them flat between sheets of paper towel. Let the eggplant sit like this for 30 minutes while you prepare the rest of the recipe ingredients.
- Prepare a dredging station. Combine the breadcrumbs, parsley, Italian seasoning, garlic powder, onion powder, salt and black pepper in a shallow dish. Whisk the milk and mayonnaise together in a small bowl until smooth.
- Brush the excess salt from the eggplant slices and then coat both sides of each slice with the mayonnaise mixture. Dip the eggplant into the breadcrumbs, pressing the crumbs onto the eggplant to coat both sides of each slice. Place all the coated eggplant slices on a plate or baking sheet and spray both sides with olive oil. Air-fry the eggplant slices in batches for 15 minutes, turning them over halfway through the cooking time.
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From purewow.com
- Prosciutto, Blue Cheese and Candied Pecan Panini. The saltiness of the prosciutto and blue cheese blends with the sweetness of the candied pecans, resulting in mouth-watering harmony.
- Mozzarella and Feta Pita Grilled Cheese. OK, not all grilled cheese sandwiches are paninis, but the prominent grill marks on this sammy make it fit both categories.
- Cuban Pork Sandwich. Traditionally, Cuban sandwiches are cooked on a flat plancha, according to Serious Eats, but if you have a ridged panini press, you can look forward to some delicious crispiness.
- Nutella Bacon French Toast Panini. I’m sorry, we just hallucinated…what? Nutella, bacon and French toast—three brunch superheroes—unite in this incredible sweet and salty panini.
- Italian Panini Sandwiches. There are very few combinations out there that surpass that of mozzarella, tomato and basil. And although these Italian sandwiches radiate elegance, they’re seriously simple.
- Cheesy Pizza Panini. Your favorite slice meets a drool-worthy sandwich in this epic crossover. Described as “melty and gooey,” all you’ll need aside from the bread is pizza sauce, cheese, pepperoni and butter.
- Spicy Chicken Panini. Forget waiting in a drive-thru line for one of the many overrated fast food spicy chicken sandwiches. Whitney Bond’s Spicy Chicken Panini is bursting with flavor, calling for King’s Hawaiian Big Island Lava Sauce (available online), pepper jack cheese, blue cheese, carrots, green onions and celery.
- Eggplant Panini with Sun-Dried Tomatoes. Whether you’re fully vegetarian or if you’re simply looking to observe the occasional meatless Monday, these veggie-filled paninis combine salty cheese with acidic balsamic and sweet sun-dried tomatoes.
- Fried Chicken Club Sandwich Panini. Although many paninis on this list can be executed in just a few steps, this one is slightly more complex, though it does have one of the bigger payouts.
- Grilled Pesto Panini Sandwiches. Pesto is easily one of the greatest panini toppings out there—that herby flavor adds dimension, preventing a cheesy sandwich from feeling one-note.
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