Grilled Eggplant Panini With Basil Aioli Recipes

GRILLED EGGPLANT PANINI WITH BASIL AIOLI

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.

GRILLED EGGPLANT PANINI WITH BASIL AIOLI RECIPE - (4/5)

Steps:

• Preheat grill or oven to medium heat, about 350°F. If using oven, place rack 3 to 4 inches from heat. For basil aioli, place mayonnaise, basil, Parmesan, chives, salt and pepper in a blender; cover, and process until smooth. Set aside. Brush eggplant and peppers with oil. Roast 3 to 4 inches from broiler or on a covered grill until tender, 4 to 5 minutes per side. When cool enough to handle, chop peppers. Set vegetables aside. Spread cut sides of each Ciabatta roll with 2 tablespoons basil aioli. Top each with 1 slice of cheese. Layer bottom halves of rolls with eggplant and peppers and replace tops. In a Panini press or on the grill, cook the sandwiches until cheese is melted, 5 to 7 minutes. Serve with remaining aioli on the side. Refrigerate leftover aioli for later use.

GRILLED CHICKPEA SALAD SANDWICH

Steps:

• In a small bowl, mix the first 10 ingredients. Place cheese slices on 4 bread slices; top with chickpea mixture and remaining bread. Preheat panini maker or indoor electric grill. Cook sandwiches, covered, until bread is browned and cheese is melted, 3-5 minutes.

GRILLED VEGETABLE PANINI WITH BASIL PESTO

Steps:

• For Panini:.
• 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.).
• For Basil Pesto:.
• 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.)
• Yields 1 cup and takes about 10 minutes to prepare.