Eggplant Panini (Italian Eggplant Sandwich)
Grilled eggplant, pepper and tomato panini sandwich
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast, snacks/starters
Cuisine: International Cuisine, Italian cuisine
Keyword: eGGPLANT, mix vegetable, pANINI, sandwich
Servings: 3 sandwich
Author: Anjana Chaturvedi
- 6 White Bread Slices
- 1 Eggplant medium sized
- 2 tbsp Red bell pepper /Shimla mirch
- 2 tbsp Green bell pepper /shimla mirch
- 3 tbsp Tomatoes / Tamatar chop and remove the pulp
- 1 tsp Oregano
- 1.5 tsp Red paprika powder
- 1/2 tsp Salt / Namak
- 3 tbsp Cheddar cheese
- 2 tsp Olive Oil / Zeitoun Ka Tel
- 2 tbsp Butter, Unsalted / Makkhan
Roast eggplant in oven, barbecue grill or on a gas burner, peel and mash the pulp.
Heat 2 t.s olive oil in a pan then add chopped bell peppers and saute for 1 minute.
Then add chopped tomatoes(wihout pulp), salt, oregano, paprika and 1/2 cup of mashed eggplant.
Stir for few seconds and take out in a bowl.
Butter the bread slices, heat the grill.
Keep the bread slice on the grill, and spread 1.5 tbls mixture over it.
Sprinkle cheddar cheese and cover with the other buttered bread slice, drizzle a few drops of olive oil on it.
Grill till golden and crisp, take off the grill and cut into desired sizes.
Serving Suggestions – Serve as a Snack or Breakfast, and works well with Ranch Dressing, Tomato Ketchup, Tomato Salsa or a mix of Balsamic Vinegar and Olive Oil.