Friday, April 3, 2015

Esther’s Eggplant Panini

Be sure to “Like” greenmomster on Facebook!

From the kitchen of professional chef, Matt C!  Getting ready for those tastyNoah Thompson summertime eggplants!

Make 4 sandwiches

Roasted Eggplant Slices:

  • 2 pounds eggplant, skin partially trimmed, sliced into rounds
  • 1 tablespoon cumin, ground
  • 2 garlic cloves, finely chopped
  • Salt & pepper
  • 1/4 cup extra virgin olive oil
  • 1/2 cup tomato chutney, prepared
  • 1 cup feta, crumbled
  • 4 herb flatbreads

Tahini Sauce

  • 1 cup tahini (sesame seed paste)
  • 1/2 cup fresh lemon juice
  • 1/2 cup (or more) hot water

Spoon the tahini into medium bowl. Add lemon juice and whisk until smooth. Add 1/2 cup hot water and whisk until well blended, adding more hot water if mixture is very thick. Season to taste with salt.

Preheat a barbecue grill or chargrill on medium.

Slice the eggplant flesh diagonally into ½” think slabs.

Brush the eggplant with the oil and rub the garlic into it. Sprinkle with the cumin, salt and pepper. Cook for 3 minutes each side or until lightly charred and tender. Set aside until ready to use.

Assemble and Serve: Spread the tomato chutney on 2 pieces of flatbread, top with eggplant, then feta and a drizzle of the tahini dressing. Top with the remaining flatbread. Grill the sandwich on both sides with a small amount of olive oil on either a Panini press or a medium-high griddle. Cut and serve immediately.

No comments:

Post a Comment