Grilled 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 VEGETABLE PANINI



Grilled Vegetable Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 11

1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

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

BASIC GRILLED PANINI



Basic Grilled Panini image

This is a great grilled sandwich! Panini get their character or distinct look from the grill marks on the sandwich. I serve it with soup or even salad. This is the basic recipe. Enjoy!

Provided by ERRINL

Categories     Main Dish Recipes     Pork     Ham

Time 16m

Yield 1

Number Of Ingredients 8

1 tablespoon extra-light olive oil, or as needed
2 slices Italian bread
2 tablespoons mayonnaise
2 slices Cheddar cheese
3 slices deli ham, or more to taste
1 slice firm-ripe tomato
1 thin slice onion
cooking spray

Steps:

  • Drizzle olive oil on 1 side of each bread slice. Spread 1 tablespoon mayonnaise on the other side of each slice. Pile Cheddar cheese, ham, tomato, and onion on top. Top with other bread slice, mayonnaise side down.
  • Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.

Nutrition Facts : Calories 802.2 calories, Carbohydrate 26.7 g, Cholesterol 117.9 mg, Fat 63.2 g, Fiber 2.6 g, Protein 32.2 g, SaturatedFat 19.9 g, Sodium 1839.8 mg, Sugar 2 g

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.

GRILLED VEGETABLE PANINI



Grilled Vegetable Panini image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 medium eggplant, sliced on the bias into 1/4-inch strips
1 medium onion, peeled and sliced into 1/4-inch rounds
1 green bell pepper, stem and seeds removed, sliced in 8 pieces
1 medium yellow squash, sliced on the bias into 1/4-inch strips
1/2 cup canola oil
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1/4 cup green olives, finely chopped
1/2 cup shredded mozzarella
1 French baguet

Steps:

  • Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
  • In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
  • Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)

GRILLED EGGPLANT SANDWICH



Grilled Eggplant Sandwich image

Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus more for grill
2 garlic cloves, minced
Coarse salt and ground pepper
1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
6 ounces fresh mozzarella, thinly sliced
1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
2 medium tomatoes, cut into 1/2-inch slices
14 fresh basil leaves

Steps:

  • Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
  • Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g

GRILLED EGGPLANT PROVENCAL PANINI



Grilled Eggplant Provencal Panini image

Make and share this Grilled Eggplant Provencal Panini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1 small globe eggplant, trimmed and cut lengthwise into 1/2-inch thick slices (4-6 oz.)
salt
fresh ground black pepper
2 semolina rolls, split (or 4 slices semolina bread, 1/2-inch thick)
4 tablespoons tapenade
3 ounces thinly sliced mozzarella cheese
4 thin slices tomatoes (ripe but firm)

Steps:

  • Preheat the sandwich grill.
  • In a small bowl, stir the olive oil and garlic together.
  • Brush both sides of the eggplant slices with 1 tablespoon of the garlic oil.
  • Put the eggplant in the grill; close the top plate, and cook until the eggplant is tender and grill marked, 3-5 minutes.
  • Season to taste with salt and pepper.
  • Transfer to a plate and set aside (the eggplant can be grilled up to 3 hours ahead and kept at room temperature, or covered and refrigerated for up to 24 hours; if refrigerating, return to room temperature before assembling the panini).
  • Keep the sandwich grill on and wipe clean the grill plates.
  • Place the rolls, cut side down, on a work surface and brush the crust sides of the rolls with the remaining 1 tablespoon garlic oil.
  • Turn and spread cut sides of the rolls with tapenade, dividing it evenly, then layer 1/4 of the cheese, half of the eggplant, and 2 tomato slices over the tapenade on the bottom half of each roll.
  • Divide the remaining cheese on top.
  • Cover with the top halves of the rolls, tapenade side down, and press to pack gently.
  • Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the eggplant is hot, and the cheese is melted, 3-5 minutes.
  • Cut each sandwich in half on the diagonal and serve immediately.

Nutrition Facts : Calories 460.4, Fat 25.9, SaturatedFat 7.9, Cholesterol 33.6, Sodium 589.5, Carbohydrate 41.1, Fiber 4.3, Sugar 7.9, Protein 17.3

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.

GRILLED EGGPLANT, ARUGULA AND MOZZARELLA PANINI



Grilled Eggplant, Arugula and Mozzarella Panini image

Make and share this Grilled Eggplant, Arugula and Mozzarella Panini recipe from Food.com.

Provided by chia2160

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 slices eggplants
extra virgin olive oil
salt, pepper to taste
8 slices country sliced bread
2 cups arugula leaves
8 ounces thinly sliced mozzarella cheese

Steps:

  • Brush eggplant slices with oil on both sides and place in a George Foreman grill--or panini grill-- cook 4 minutes, remove.
  • Brush bread slices with oil.
  • On 4 slices, oil side down, arrange eggplant, arugula, and mozzarella, top with 4 bread slices oil side up add 2 sandwiches to grill, close and cook 3-4 minutes.
  • Repeat.
  • Cut sandwiches on diagonal and serve.

Nutrition Facts : Calories 305.9, Fat 14.4, SaturatedFat 7.8, Cholesterol 44.9, Sodium 614.3, Carbohydrate 26.9, Fiber 1.4, Sugar 3, Protein 16.7

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2017-07-25 Spread the bottom with half the pesto. Build the sandwich on a cutting board if possible. Top with eggplant ( salt it now, if needed), roasted peppers, fresh mozzarella, olive tapenade (I used about 3/4) and arugula. Spread the top layer of bread with remaining pesto and place it on top. Press down gently.
From feastingathome.com


HEALTHY GRILLED EGGPLANT RECIPES | EATINGWELL
This grilled vegetable salad is filled with summer zucchini and eggplant that are marinated in an herby dressing. Crusty country-style bread helps soak up the flavors. The optional feta cheese adds a briny finishing note. To keep sodium in check, reduce the amount of salt in the salad if you opt to use the feta.
From eatingwell.com


EGGPLANT PROSCIUTTO CAPRESE PANINI - COOKAHOLIC WIFE
2021-08-12 Preheat to medium high heat. Cook the eggplant. Drizzle or spritz eggplant with olive oil and cook on the panini press or grill for 4 minutes on each side, until softened and cooked through. After that assemble the sandwich. Slice open the ciabatta bread and drizzle both sides of the bread with the balsamic glaze.
From cookaholicwife.com


GRILLED EGGPLANT VEGETABLE PANINI - DOMINEX RECIPES
2018-05-14 Dominex Eggplant Panini Sandwich INGREDIENTS 1 package Dominex Eggplant Cutlets (thawed) 1 loaf artisan bread 1/3 cup refrigerated of pesto 1 cup (4 ounces) shredded mozzarella cheese 2 small red bell peppers, seeded and quartered lengthwise 1 medium zucchini, sliced lengthwise into slabs 1/4-inch thick 1/2 small red onion, sliced crosswise 2 tablespoons …
From dominexrecipes.com


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