Eggplant Panini with Roasted Red Bell Peppers and Olive Tapenade
Marinated Eggplant
1 large eggplant
1/4 cup balsamic vinegar
2 cloves garlic , minced
1/2 cup olive oil plus 2 tablespoons
1 tsp black pepper
Tapenade
3/4 cup cured black olives, pitted and drained
1 anchovy fillet
1/2 tsp capers, drained
1/2 tsp lemon juice
2 tablespoons olive oil
1 Tomato, cut into 4 slices
Quality whole wheat sliced bread, 8 slices toasted
1 large roasted red bell pepper
4 slices mozzarella cheese
Slice eggplant into 1/4 inch slices. Combine the remaining of the marinated eggplant ingredients except 2 tablespoons olive oil. Place the eggplant slices in a ziploc bag along with the whisked together marinade. Allow to marinate for 30 minutes.
For the tapenade add all ingredients to a bowl a a food processor fitted with a metal baled and pulse until well combined. Set aside.
In a saute pan on high heat, heat 1 1ablespoon olive oil until very hot and saute as many eggplant slices as will fit in the pan without crowding until brown, about 3 minutes per side. Repeat with remainder of eggplant. Saute the tomato until tender with the remaining 1 tablespoon of olive oil.
Assemble the panini by spreading on one side of each slice of bread the olive tapenade. Place the eggplant on 4 slices on bread. Top that with tomato, roasted red bell pepper and mozzarella cheese and top the 4 slices with the other bread tapenade side down. Lightly brush bread with olive oil and place on grill or panini press until golden.
Slice in half and serve immediately.
Reblogged this on InspiredWeightloss!.
Awesome!:)
YUMMMM!
This looks amazing. Thanks for sharing!!
You are very welcome. Enjoy! 🙂
thanks for the like on my blog. Panins are my husband’ s fav! loved this recipe:)
Thank you:)