9.10.09 Market Basket: Roasted Eggplant Panini
Goodness, this week certainly got away from me. It’s not that I haven’t been cooking and eating, it’s just that I haven’t been posting. My mind is preoccupied with the fact that in one week I will be traveling to Alaska. Well, technically Alaska by way of Seattle. But you get the drift. So, I am a busy bee packing and planning, packing and planning.
However, this Saturday is week 4 of the Harvard Farmers’ Market, and I am sharing a favorite recipe, Roasted Eggplant Panini. Panini are a staple in my house. A dressed-up grilled cheese, panini possibilities are endless. A bit of pesto, vegis or fruit, herbs, your favorite cheese—it’s the perfect fridge cleaning meal. This one in particular deserves recognition for the roasted vegetables. Sliced, drizzled with olive oil and sprinkled with a bit of salt and pepper, the oven magically chars and caramelizes the vegis their own juices.
Tonight it worked out perfectly. Eggplant and tomatoes in oven, I laced my running shoes and was out the door. I returned 45 minutes later (ok, if I’m being honest, it was more like 20), to the most delicious smell. Dinner. Mmmm.
Now, back to packing.
Stop by the Harvard Farmers’ Market from 9-1 this Saturday for local produce, breads, cheese, meats and handmade goodies.
Roasted Eggplant Panini
makes 4 panini
1 medium eggplant, cut into 1/4" slices
2 c cherry tomatoes, halved
3 T olive oil
salt and pepper, to taste
4 oz goat cheese
2 T grated Asiago or Parmesan cheese
1/2 c basil leaves, coarsely chopped
eight 1/2”-thick slices ciabatta bread
Preheat oven to 350F. Arrange eggplant and tomato halves, cut side up, on a baking sheet. Drizzle with 2 T olive oil and sprinkle with salt and pepper. Roast 45 minutes until vegetables are cooked through (small eggplant slices may be done after 35 minutes).
In a small bowl, mix together goat cheese, Asiago and basil. Slather each bread slice with the goat cheese spread. Arrange roasted eggplant and tomatoes on four slices, and top each with an additional bread slice.
In a large skillet, heat 1 T olive oil, over medium-high heat. Transfer panini to the skillet and place a heavy pan on top, pressing panini down. Cook 3-5 minutes, until golden brown. Flip panini, adding 1 T olive oil if needed, and cook 3-5 minutes, until golden brown. Serve warm.
Reader Comments (16)
I love Eggplant and this is such a great way to prepare it! Looks soo yummie and im drooling. Okay another recepe to be added to my "to cook" list of fresh365 recepes! Have a lovely merry happy day and love to you!
yummy!!! I love eggplants and with goat cheese -even better...I always get hungry checking in here!
Have fun in Alaska -I want to make it up there some time soon.
I too would be so caught up in daydreams of Alaska!! Have a funa nd safe trip!
This panini is amazing, I love goat cheese with roasted vegetables. Yum!
yumm! A nice hot sandwich is perfect for this gloomy day...it really feels like Fall!
This is exactly the sandwich I need right now! Thank you.
Are there farmers markets in Alaska, do you think? :-)
this looks so good! warm veggie sandwiches are def one of my favorite foods. happy weekend!
How is it possible that I just ate a peanut butter & jelly sandwich when I had all the ingredients for that panini in my kitchen? Well, there's always dinner, I guess. Still time to redeem myself.
Great pics! You know I always love your blog posts. I have an aubergine sitting on my chopping board, now I know what I can make with it for lunch tomorrow.
I saw TONS of eggplant at the market today. Great idea of what to do with them! Will you be in Seattle for any time at all? Can we grab a cup of coffee at least? Email me at danatreat [at] gmail [dot] com.
Looks delish!! Have a wonderful time in Alaska :)
That panini looks amazing....my mouth is literally watering. lol. I promise to send those questions tomorrow, if youre still up for an interview. ;)
too funny! I just happened to pick up a beautiful eggplant on Saturday at HFM and was planning on making a grilled flatbread sandwich with grilled eggplant, tomatoes, basil and goat cheese... but then my plans became a little hectic, my workout got pushed later, and by the time I got home the best dinner I could muster was some high fiber hot cereal with peanut butter and protein powder. I've still got the eggplant for another day though...
This is definitely on my must-make list! This looks absolutely gorgeous and delicious. Eggplant is one of my favorite vegetables!
i made this tonight...super yummy.
Just made them for dinner. They were amazing! Thank you so much for the great recipe.