Recipe: Grilled Eggplant and Mozzarella Panini with Pesto Mayo

Introduction

Grilled eggplant and mozzarella panini with pesto mayo is a delicious and healthy sandwich option that is perfect for a quick lunch or dinner. This recipe combines the smoky flavor of grilled eggplant, the creaminess of mozzarella cheese, and the freshness of pesto mayo, all pressed between two slices of crusty bread. It’s a delightful blend of flavors and textures that will leave you wanting more.

Ingredients

For the panini:

– 1 large eggplant, sliced into 1/2-inch rounds

– 8 slices of crusty bread (such as ciabatta or sourdough)

– 8 ounces fresh mozzarella cheese, sliced

– Olive oil for brushing

– Salt and pepper to taste

For the pesto mayo:

– 1 cup fresh basil leaves

– 1/4 cup pine nuts

– 2 cloves garlic

– 1/2 cup grated Parmesan cheese

– 1/4 cup extra virgin olive oil

– Salt and pepper to taste

– 1/2 cup mayonnaise

Instructions

Step 1: Prepare the eggplant

– Preheat your grill or grill pan over medium-high heat.

– Brush both sides of the eggplant slices with olive oil and season with salt and pepper.

– Grill the eggplant slices for about 3-4 minutes per side, or until they are tender and have grill marks. Remove from heat and set aside.

Step 2: Make the pesto mayo

– In a food processor or blender, combine the basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper.

– Blend until the ingredients are well combined and form a smooth paste.

– Transfer the pesto mixture to a bowl and add the mayonnaise. Stir until fully incorporated. Set aside.

Step 3: Assemble the panini

– Take two slices of bread and spread a generous amount of pesto mayo on one side of each slice.

– Place a few slices of grilled eggplant on top of the pesto mayo on one slice of bread.

– Add a layer of mozzarella cheese on top of the eggplant slices.

– Top with the second slice of bread, pesto mayo side down.

Step 4: Grill the panini

– Preheat a panini press or a grill pan over medium heat.

– Brush the outside of the panini with olive oil.

– Place the panini in the preheated press or grill pan and cook for about 3-4 minutes, or until the bread is golden brown and crispy, and the cheese has melted.

– Carefully remove the panini from the press or grill pan and let it cool for a minute before serving.

Serving Suggestions

Grilled eggplant and mozzarella panini with pesto mayo can be enjoyed on its own or served with a side salad for a complete meal. You can also pair it with some homemade potato chips or a bowl of tomato soup for a comforting and satisfying lunch or dinner.

Conclusion

This recipe for grilled eggplant and mozzarella panini with pesto mayo is an excellent way to incorporate more vegetables into your diet without compromising on taste. The combination of grilled eggplant, melted mozzarella, and flavorful pesto mayo creates a sandwich that is both satisfying and full of flavor. Give this recipe a try, and you won’t be disappointed!