Grilled eggplant panini will show you how eggplants are healthy and can be cooked in many ways. Eggplants are very versatile vegetables because you do lots of things with it. In making the Grilled Eggplant Panini, you will surely be amazed at how tasty and healthy this sandwich is. This is a perfect snack for the whole family especially during summers where you can do the grilling of the eggplants together.
Benefits of Grilled Eggplant Panini
Eggplant is known to be rich in vitamins and minerals but it also has phytonutrients that mostly contains antioxidants. Eggplants are said to be brain food because it contains a phytonutrient called nausin which protects cell membranes from damage. They also happen to contain phenolic antioxidant compounds which fight off infection caused by bacteria and fungi. So if you are looking for a new variety when it comes to sandwiches then go for grilled eggplant paninis!
Ingredients of Grilled Eggplant Panini
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons chopped fresh basil
- 2 tablespoons extra-virgin olive oil, divided
- 8 1/2-inch slices eggplant, (about 1 small)
- 1/2 teaspoon garlic salt
- 8 slices whole-grain country bread
- 8 thin slices fresh mozzarella cheese
- 1/3 cup sliced jarred roasted red peppers
- 4 thin slices red onion
Steps for Making Grilled Eggplant Panini
Preheat grill to medium-high.
Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.
Time Table and Serving
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Serving: 2-4 people
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