Grilled Eggplant Panini with Basil Aioli Recipe

Grilled Eggplant Panini with Basil Aioli  Recipe
Grilled Eggplant Panini with Basil Aioli Recipe photo by Taste of Home
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Grilled Eggplant Panini with Basil Aioli Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 20 min.

Ingredients

  • 3/4 cup mayonnaise
  • 1/3 cup chopped fresh basil
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh chives
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large eggplant, cut into 8 slices
  • 2 large sweet red peppers, cut into large pieces
  • 2 tablespoons olive oil
  • 4 ciabatta rolls, split
  • 8 slices provolone cheese

Directions

For aioli, place the first eight ingredients in a blender; cover and process until smooth.
Brush vegetables with oil. Broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. When cool enough to handle, chop the peppers.
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. Yield: 4 servings.

Test Kitchen tips
  • If you want to cook the sandwiches on an outdoor grill, wrap each individually in foil. Cook for 2-3 minutes on each side.
  • Try these sandwiches with large portobello mushrooms instead of sliced eggplant.
  • Originally published as Grilled Eggplant Panini with Basil Aioli in Simple & Delicious June/July 2018

    Nutritional Facts

    1 panini: 732 calories, 38g fat (11g saturated fat), 33mg cholesterol, 1116mg sodium, 83g carbohydrate (12g sugars, 9g fiber), 23g protein.

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    • 3/4 cup mayonnaise
    • 1/3 cup chopped fresh basil
    • 3 tablespoons grated Parmesan cheese
    • 2 tablespoons minced fresh chives
    • 1 tablespoon lemon juice
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 large eggplant, cut into 8 slices
    • 2 large sweet red peppers, cut into large pieces
    • 2 tablespoons olive oil
    • 4 ciabatta rolls, split
    • 8 slices provolone cheese
    1. For aioli, place the first eight ingredients in a blender; cover and process until smooth.
    2. Brush vegetables with oil. Broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. When cool enough to handle, chop the peppers.
    3. Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops.
    4. In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use. Yield: 4 servings.

    Test Kitchen tips
  • If you want to cook the sandwiches on an outdoor grill, wrap each individually in foil. Cook for 2-3 minutes on each side.
  • Try these sandwiches with large portobello mushrooms instead of sliced eggplant.
  • Originally published as Grilled Eggplant Panini with Basil Aioli in Simple & Delicious June/July 2018

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