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Recipe of Grilled Eggplant Panini

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Grilled Eggplant Panini
  • Recipe Servings: 4
  • Cook Time:

Trade in the good old sandwich for something more exciting. Toasted bread with a stuffing of cheesy eggplants, basil mayonnaise and red peppers.


  • 2 Tbsp reduced-fat mayonnaise 
  • 2 Tbsp chopped fresh basil
  • 2 Tbsp extra-virgin olive oil   
  • 8 1/2-inch eggplant slices (about 1 small)
  • 1/2 Tsp garlic salt
  • 8 slices of bread
  • 8 thin slices of fresh mozzarella cheese
  • 1/3 cup sliced jarred roasted bell peppers
  • 4 thin sliced onions

How to Make Grilled Eggplant Panini

  1. Preheat grill to medium-high.
  2. Combine mayonnaise and basil in a small bowl.
  3. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt.
  4. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
  5. 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.
  6. Toast the bread on the grill, 1 to 2 minutes per side.

  7. To Assemble Sandwiches:
  8. Spread basil mayonnaise on four slices of bread.
  9. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread.
  10. Cut in half and serve warm.