Tangy balsamic grilled eggplant, fresh basil, sweet and juicy tomatoes, creamy avocado, and savory garlic white bean puree all layered into hot n' crusty panini. The eggplant and bean puree can be prepared in advance which makes the assembly that much easier!
To make the Balsamic Grilled Eggplant
Lay the eggplant slices on a tray and salt one side liberally. This will “sweat” the eggplant and get rid of any bitter taste. After about 20 minutes, wipe the salt and released moisture from the eggplant with a paper towel, or rinse in a colander and pat dry.
Preheat a grill or grill pan to medium/high.
Brush both sides of the eggplant slices with oil. Grill on both sides until each slice becomes tender with prominent grill marks. I use tongs while flipping for best control.
Once your eggplant slices are grilled to perfection, remove them from the heat and let them sit in the bowl of balsamic vinegar to soak up the flavor.
Blend all ingredients in a food processor until smooth.
For each panino, spread both pieces of bread with the Garlic White Bean Puree. Layer a couple slices of Balsamic Grilled Eggplant, tomato, onion, basil, and avocado, and season with salt and pepper.
Brush the top and bottom of the panino generously with oil and press according to your panini press directions. Get it while it’s hot n' crusty!
Recipe from Chef Chloe