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Deli Panini with Melted Eggplant
Deli Panini with Melted Eggplant Deli Panini with Melted Eggplant
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Deli Panini with Melted Eggplant

Filed under: Lunch



preparation time

00:15 15min


Cooking time

00:20 20min


ingredients

  • 150 g Olymel salami, sliced
  • 150 g pepperoni, sliced thin
  • 2 medium size eggplants
  • 1 clove garlic, pressed
  • 1/2 lemon, for juice
  • 125 ml (1/2 cup) fresh chopped herbs (parsley, basil, rosemary, thyme)
  • 8 slices multi-grain panini
  • 60 ml (1/3 cup) dried tomatoes pesto
  • 60 ml (1/3 cup) mayonnaise
  • 8 slices provolone cheese
  • 150 g sliced pepperoni
  • 150 g sliced salami
  • 2 medium size eggplant
  • 1 clove garlic, pressed
  • ½ lemon, for juice
  • ½ cup (125 ml) fresh chopped herbs (parsley, basil, rosemary, thyme)
  • 8 slices multi-grain panini
  • 1/3 cup (85 ml) dried tomato pesto
  • ¼ cup (60 ml) mayonnaise
  • 8 slices provolone cheese
  • Olive oil, for cooking
  • Salt and pepper

instructions

  1. Preheat oven to 400°F.
  2. Cut eggplant into rounds about 2 cm thick.
  3. With the point of a sharp knife, make crisscross cuts on one side only of each round and oil the non-cut side.
  4. Place rounds on a baking sheet covered with parchment paper, oiled-side down. Pour 1/3 cup (85 ml) olive oil in a bowl, add garlic, lemon juice and herbs, add salt and pepper and mix well.
  5. Brush eggplant rounds with the flavoured oil, working it thoroughly into the cuts.
  6. Bake about 20 minutes or until eggplant is virtually melted. Remove and set aside.
  7. Spread 4 slices of bread with dried tomato pesto and arrange salami and pepperoni slices on top.
  8. Cover with melted eggplant slices, then finish with provolone.
  9. Close the sandwiches, spread outsides of bread with mayonnaise and grill in a panini press. Cut in 2 and serve piping hot.