Name: Grilled Eggplant Panini with Basil Aioli
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 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 -

Grilled Eggplant Panini with Basil Aioli

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Eggplant Panini with Basil Aioli

1. 3/4 cup mayonnaise -

2. 1/3 cup chopped fresh basil -

3. 3 tablespoons grated Parmesan cheese -

4. 2 tablespoons minced fresh chives -

5. 1 tablespoon lemon juice -

6. 2 garlic cloves, minced -

7. 1/2 teaspoon salt -

8. 1/2 teaspoon pepper -

9. 1 large eggplant, cut into 8 slices -

10. 2 large sweet red peppers, cut into large pieces -

11. 2 tablespoons olive oil -

12. 4 ciabatta rolls, split -

13. 8 slices provolone cheese -

How to cook deliciously - Grilled Eggplant Panini with Basil Aioli

1. Stage

For aioli, place the first 8 ingredients in a blender; cover and process until mixture is smooth.

2. Stage

Brush the vegetables with oil. Place in broiling pan in oven 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.

3. Stage

Spread cut sides of each roll with 1 tablespoons aioli. Layer bottoms with 1 slice cheese, 2 slices eggplant, peppers and remaining cheese. Replace tops.

4. Stage

In a panini maker, grill sandwiches until the cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.