Roasted Eggplant Panini


It’s mid-March and it’s spring break time. I’ve been waiting for the weather to get warmer but wintry Baltimore can never be in favor of my cold-bearing disability. Everyone is out of town and my mother and I are spending the week alone.

My friend Dharti came over yesterday afternoon to spend the night with us. I decided to make my all time favorite caprese panini for dinner but then I remembered Dharti’s dislike towards extra cheesy dishes. So I decided to make my masi’s roasted eggplant panini with an addition of my favorite caramelized onions and some homemade pesto.

Just now, my mother suggested to go for a walk to the harbor. But the cold made me deny and I chose to stay warm and blog this recipe instead.

Roasted Eggplant Panini
adapted from masi and myself

8 – panini bread rolls
16 slices – buffalo mozzarella
8 tbsp – homemade pesto

For the Veggie Filling
1 – eggplant
1 – zucchini
1 – green/red/yellow bell pepper
1 whole bulb – garlic
1 firm – tomato, completely deseeded
4 tbsp – olive oil
salt & pepper to taste

1) Wash all the veggies and slice them thinly.
2) Peel the garlic and leave the cloves whole.
3) Lay everything out on greased baking sheets and drizzle some oil on them. Sprinkle generously with salt and pepper.
4) Bake them for 10-15 minutes in an oven preheated to 250 degree C/450 degree F.
5) Mash up the garlic (it’ll be soft) with a fork.

For the Caramalized Onions
1 medium – onion, thinly sliced
1 tsp (heaped) – sugar
1 tsp – dried italian herbs
1 tbsp – olive oil
salt & pepper to taste

1) Heat up the oil in a pan.
2) Tip in the onions and saute them for a few minutes.
3) Season with herbs, salt and pepper and cook till they are lightly brown and caramelized.

To Assemble
1) Heat up a panini grill or a sandwich press.
2) Cut up the bread rolls in half horizontally.
3) Spread a tablespoon of pesto on the bread. Evenly spread out the veggies and the caramelized onions. Lay out 2 slices of mozzarella and sandwich together. Press gently. Brush the tops with some olive oil and grill them until they are golden brown and crispy.


One thought on “Roasted Eggplant Panini

  1. Pingback: Paneer Pesto Wraps | desertgirlnikita

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