Eggplant panini with Balsamic Sun-Dried Tomatoes
392kcal
Ingredients
- 1 eggplant (cut into sandwich sized pieces)
- ⅓ cup melted butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 2 oz sun dried tomatoes without oil or juice
- ¼ cup balsamic vinegar
- 1 garlic clove
- 1 tablespoon olive oil
- ⅛ cup white wine (optional)
- 4 cheese (optional)
- 8 sandwich bread
- spinach
Method
- Combine the butter, garlic, salt, Italian seasoning and black pepper into a bowl and stir well. Brush eggplant with butter mixture and place on a grill. Cook over medium heat for about 4 minutes on each side or until tender. Set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat and cook garlic until fragrant. Add sun dried tomatoes, then cook for about 50 seconds. Add balsamic vinegar and white wine and keep cooking until the juice evaporates for about 1-2 minute. Turn off the heat and set aside.
- Pre heat the grill pan over medium heat. Slightly butter each side of sandwich loaf. Top each slice with provolone, spinach, grilled eggplant, balsamic sun-dried tomatoes and top with another slice of sandwich loaf, butter side up. Place a heavy skillet over the panini and press down, cooking for about 2 minutes on each side. Serve immediately.
Nutrition
Calories392kcalCarbohydrates43gProtein8gFat21gSaturated Fat11gTrans Fat1gCholesterol42mgSodium719mgPotassium847mgFiber7gSugar14gVitamin A638IUVitamin C8mgCalcium179mgIron4mg