Grilled Eggplant Panini with Basil Aioli
Ingredients
- 3/4 cup mayonnaise
- 1/3 cup chopped fresh basil
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh chives
- 1 tablespoon lemon juice
- 2 garlic cloves
minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large eggplant
cut into 8 slices
- 2 large sweet red peppers
cut into large pieces
- 2 tablespoons olive oil
- 4 ciabatta rolls
split
- 8 slices provolone cheese
Directions
- 1
For aioli, place the first 8 ingredients in a blender; cover and process until mixture is smooth.
- 2
Brush the vegetables with oil. Place in broiling pan in oven and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle.
- 3
Spread cut sides of each roll with 1 tablespoons aioli. Layer bottoms with 1 slice cheese, 2 slices eggplant, peppers and remaining cheese. Replace tops.
- 4
In a panini maker, grill sandwiches until the cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.
Grilled Eggplant Panini with Basil Aioli
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About this Recipe
Embrace the vibrant flavors of summer with this Grilled Eggplant Panini, bursting with garden-fresh vegetables and finished with a bright, herbaceous basil aioli. This satisfying sandwich transforms simple ingredients into a meal you'll crave, perfect for a sunny day or a weeknight dinner.
What makes this panini truly special is the thoughtful combination of tender grilled eggplant and sweet red peppers, balanced by a creamy, zesty basil aioli that ties everything together. The melty provolone cheese and crisp ciabatta rolls elevate it beyond a simple sandwich into a gourmet experience, making it a standout use for your fresh garden bounty.
Prepare for a delightful medley of textures and tastes that truly celebrates fresh, seasonal ingredients. You'll savor the smoky char and slight sweetness of the tender grilled eggplant and sweet red peppers, which are beautifully complemented by the rich, tangy basil aioli. This creamy spread, brightened by zesty lemon juice, aromatic fresh chives, and sharp Parmesan, ties all the flavors together. Each bite delivers a satisfying crunch from the toasted ciabatta roll, yielding to the tender vegetables and the comforting, gooey melt of provolone cheese. This is a robust, flavor-packed sandwich that feels both fresh and hearty, making it a truly rewarding meal.
Customization & Variations
Feel free to get creative with your panini fillings. While provolone is fantastic, you could experiment with fresh mozzarella or even a smoked gouda for a different twist. If ciabatta isn't available, a good quality rustic bread or sourdough would also work beautifully. You could also add other grilled vegetables like zucchini or portobello mushrooms for even more garden goodness.
Perfect for a light summer lunch, a casual dinner on the patio, or a delicious way to use up your garden's bounty, this Grilled Eggplant Panini is a versatile crowd-pleaser. Serve it alongside a simple green salad or a bowl of gazpacho for a complete, refreshing meal.