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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
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
- 1. For aioli, place the first 8 ingredients in a blender; cover and process until mixture is smooth.
- 2. Brush the vegetables with oil. Place in broiling pan in oven 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.
- 3. Spread cut sides of each roll with 1 tablespoons aioli. Layer bottoms with 1 slice cheese, 2 slices eggplant, peppers and remaining cheese. Replace tops.
- 4. In a panini maker, grill sandwiches until the cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.
Nutrition Facts
1 sandwich: 732 calories, 38g fat (11g saturated fat), 33mg cholesterol, 1116mg sodium, 83g carbohydrate (12g sugars, 9g fiber), 23g protein.
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