Grilled Eggplant Panini – a delicious recipe with Salt, Extra virgin olive oil, pesto, red pepper, Freshly ground pepper, grated cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Sprinkle the eggplant slices with salt and let sit for 15 minutes.
2
Pat dry and brush lightly with olive oil.
3
Preheat a panini grill and place the eggplant slices in it in an even layer.
4
Grill 3 minutes, until cooked through and nicely marked by the grill.
5
Remove from the heat.
6
Spread a little pesto on the bottom slice of bread.
7
Top with a layer of eggplant slices, then a layer of pepper or tomato slices.
8
Sprinkle with freshly ground pepper.
9
Top with the grated cheese and the other slice of bread.
10
Brush the outside of both the bottom and the top pieces of bread with olive oil.
11
Grill 5 minutes, or until nicely toasted and the cheese has melted.
12
Remove from the panini grill and cut into halves or thirds, depending on the size of the bread.
13
Serve hot.
37
kcal
Calories
1
g
Fat
4
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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), and more.
Yes, Grilled Eggplant Panini falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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