Eggplant Panini Recipes

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GRILLED EGGPLANT PANINI



Grilled Eggplant Panini image

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

2 to 4 1/2-inch thick slices eggplant (depending on the size of the eggplant)
Salt
Extra virgin olive oil
1 tablespoon pesto (optional)
1/2 grilled red pepper or 2 to 3 slices tomato
Freshly ground pepper
2 tablespoons grated cheese, such as mozzarella, fontina, Gruyère, Parmesan, or a combination
2 thick slices country bread

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 EGGPLANT PANINI WITH BASIL AIOLI



Grilled Eggplant Panini with Basil Aioli image

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

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

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 AND MOZZARELLA PANINI



Eggplant and Mozzarella Panini image

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

1 eggplant, sliced 1-inch thick
2 teaspoons olive oil
1 loaf ciabatta
1/3 cup mayonnaise
2 ounces sun-dried tomatoes packed in oil
6 ounces smoked fresh mozzarella cheese

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

EGGPLANT PANINIS



Eggplant Paninis image

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

8 slices sourdough bread
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1/3 cup mayonnaise
1 tablespoon balsamic vinegar
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1/4 cup canned tomato (or fresh)
2 tablespoons olive oil
2 tablespoons butter
1/2 tablespoon garlic powder
1 eggplant
4 slices mozzarella cheese
salt and pepper
marinara sauce, and picante sauce for dipping

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

EGGPLANT AND MOZZARELLA PANINI



Eggplant and Mozzarella Panini image

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

8 brinjal (baingan / eggplant) slices
4 tbsp grated mozzarella cheese
2 hot dog rolls
4 tsp olive oil
3/4 tsp sea salt
1 tsp dry red chilli flakes (paprika)
10 tsp butter for spreading and brushing

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 :

ARTICHOKE AND EGGPLANT PANINI



Artichoke and Eggplant Panini image

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

1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
2 tablespoons mayonnaise
1 tablespoon drained capers
1 small garlic clove
1 (3/4-pound) eggplant
5 tablespoons olive oil, divided
1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle
1/4 pound Fontina (preferably Italian), thinly sliced

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.

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2020-03-09 Eggplant Parmesan Panini Recipe. Okay, this seriously has become one of my dream recipes. As in, I dream of this recipe since making …
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  • 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.


EGGPLANT PANINI - THE LIVE-IN KITCHEN
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2013-08-22 Sandwich Recipes. Eggplant Panini. Lindsay Moe. 263 shares. Caramelized eggplant makes for a sweet delicious filling in this crisp, cheesy …
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  • 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.
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  • 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.


EGGPLANT PANINI WITH PESTO - SKINNYTASTE
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2013-07-23 Preheat panini grill. Lightly spritz eggplant with olive oil, season with salt and pepper. When the grill is hot, grill eggplant about 7-8 minutes, …
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  • 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.


EGGPLANT PARMESAN PANINI | BLUE JEAN CHEF - RECIPES
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2016-09-07 Combine the breadcrumbs, parsley, Italian seasoning, garlic powder, onion powder, salt and black pepper in a shallow dish. Whisk the milk …
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Total Time 55 mins
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  • 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.
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  • 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.


EGGPLANT PARM PANINI - RACHAEL RAY IN SEASON
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GRILLED EGGPLANT PANINI RECIPE - EATINGWELL
2016-06-03 Healthy Grilled Eggplant Recipes; Grilled Eggplant Panini; Grilled Eggplant Panini. Rating: 4 stars. 2 Ratings. 5 star values: 0 ; 4 star values: 2 ; 3 star values: 0 ; 2 star …
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  • 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.
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EGGPLANT PANINI | BETTER HOMES & GARDENS - BHG.COM
2002-03-15 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 …
From bhg.com
Total Time 25 mins
Calories 318 per serving
  • 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, FONTINA AND TOMATO PANINI RECIPE - GIUSEPPE ...
2013-12-07 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 …
From foodandwine.com
4/5
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  • 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.


EGGPLANT PARM PANINI RECIPE | REAL SIMPLE
2021-08-17 Step 1. Place a large, rimmed baking sheet in oven and preheat oven to 450°F. Toss eggplant with oil in a large bowl until fully coated. Arrange eggplant evenly on preheated baking sheet; roast, flipping halfway through, until tender and browned, 15 to 20 minutes. Meanwhile, heat a grill pan over high (or preheat a panini press).
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ITALIAN PANINI RECIPE | THE BEST ITALIAN SANDWICH ...
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EGGPLANT PANINI RECIPE ,ITALIAN EGGPLANT SANDWICH » MAAYEKA
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Estimated Reading Time 2 mins
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GRILLED EGGPLANT AND MOZZARELLA PANINI RECIPE BY SUR LA TABLE
2011-09-08 Here, eggplant, tomato, and mozzarella meet in a panino, or Italian sandwich. The sliced eggplant is grilled first, then layered with the other ingredients between two pieces of pesto-brushed focaccia. After another brief trip to the grill to crisp the bread and melt the mozzarella, the hot panini are ready to slice and savor. Click here to see A Vegetarian Grilling …
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EGGPLANT & SPINACH PANINIS W/ BASIL PESTO & BALSAMIC GLAZE ...
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CHICKEN AND EGGPLANT PANINI | METRO
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EGGPLANT PANINI WITH BALSAMIC SUN-DRIED TOMATOES - POSH ...
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GRILLED EGGPLANT PANINI - THE FLAMING VEGAN
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GRILLED EGGPLANT PANINI SANDWICH RECIPE – MELANIE COOKS
2013-04-01 Grilled eggplant panini is a very tasty sandwich recipe. Instead of the typical meat, this vegetarian sandwich recipe uses a slice of roasted eggplant. To make the grilled eggplant panini sandwich, put the slice of cheese on a bread, add grilled or roasted eggplant, add another slice of cheese and top with another slice of bread, then cook on a hot panini sandwich press.
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Estimated Reading Time 2 mins


SUMMER EGGPLANT PANINI RECIPE - RECIPES.NET
2020-12-21 Slice the eggplant into 1/4-inch thick slices. 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. Pat the eggplant dry with paper towels. Preheat panini grill. Lightly spritz eggplant with olive oil, season with salt and pepper.
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1/5
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Total Time 45 mins


GRILLED EGGPLANT PANINI RECIPE - CUISINART.COM
3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is metled and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side. 4.To assemble sandwiches, spread basil mayo on four slices of bread. Top with the cheesy eggplant, red peppers, onion ...
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Estimated Reading Time 50 secs


EGGPLANT PANINI RECIPES - FOOD CAKE
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CHICKEN AND EGGPLANT PANINI | METRO
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From pinterest.ca


GRILLED EGGPLANT WITH PESTO - ALL INFORMATION ABOUT ...
Grilled Eggplant with Pesto Recipe - Melissa Rubel ... tip www.foodandwine.com. 1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Store-bought pesto Directions...
From therecipes.info


EGGPLANT PANINI RECIPES
2012-04-27 · Eggplant Panini Recipe ,Italian Eggplant Sandwich. 2012-04-27 by Anjana Chaturvedi 21 Comments. Jump to Recipe Print Recipe. Eggplant Panini- Italian grilled sandwich stuffed with roasted eggplants, tomatoes and bell peppers. Eggplant Panini is a Italian style delicious sandwich. It is made with roasted eggplant, peppers and ...
From tfrecipes.com


EGGPLANT PANINI RECIPE | THE EXCHANGE BOOK
2019-11-22 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,
From exchangebook.net


GRILLED EGGPLANT AND PEPPER PANINI - LESLIE BECK
Healthy Recipes; Grilled Eggplant and Pepper Panini. Pizza, Sandwiches and Wraps. 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. Ingredients. …
From lesliebeck.com


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