Mediterranean Eggplant Panini Recipe
Prep Time:
20 minutes
Cook Time:
38 minutes
Servings:
4 Sandwiches
Ingredients
  • 1 large eggplant (maximum 1 ½ pounds)
  • Olive oil for drizzling
  • A pinch of salt
  • 5 ounces pitted black olives
  • 1 ½ tablespoons extra virgin olive oil
  • 1 baguette
  • 7 ounces brie, cut into ¼ inch slices
  • 1 (12-ounce) jar roasted red peppers, drained
  • 12 leaves basil
Directions
  1. Preheat the oven to 400 F.
  2. Slice the eggplant into ⅜ inch rounds, cutting any very large pieces in half.
  3. Place the slices on a baking sheet, drizzle them with olive oil, and sprinkle salt on top. Flip the slices over and oil and salt the other side.
  4. Bake for 30-35 minutes until tender and golden, flipping halfway through the cooking time. Set aside.
  5. To make the olive pâté, place the olives and olive oil in a food processor or blender and blend until creamy and uniform. Set aside.
  6. Slice the baguette into 4 pieces about 6 inches long and cut each piece in half lengthwise.
  7. Spread ¼ of the olive pâté on the bottom half of each piece of baguette and evenly divide the brie slices on top.
  8. Arrange the eggplant slices, roasted red peppers, and basil evenly on top of the brie and top each sandwich with the other half of the bread.
  9. Press the sandwich inside an electric sandwich press for 3-5 minutes until the bread is browned and the cheese is slightly melted.
  10. Serve immediately.