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| 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."
Ingredients :
- 1 baby eggplant, cut into 1/4-inch slices
- salt and ground black pepper to taste
- 1/4 cup olive oil, divided
- 1 loaf flat bread, sliced horizontally and cut into 4 equal pieces
- 1/2 (12 ounce) jar roasted red bell peppers, drained and sliced
- 4 ounces shredded mozzarella cheese
- 1/4 cup roasted garlic hummus
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 30M |
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- 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.
Notes :
- If desired, you may brush olive oil on the outside pieces of the flat bread prior to grilling.
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