Eggplant Paninis
Ingredients
- 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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
1044
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).