Eggplant Panini with Roasted Red Bell Peppers and Olive Tapenade

Eggplant Panini with Roasted Red Bell Peppers and Olive Tapenade

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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.

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