Eggplant Panini

🛒 Ingredients

• Ciabatta Bread 100 g · 270 kcal
• Eggplant 150 g · 38 kcal
• Olive Oil 15 g · 120 kcal
• Fresh Mozzarella Cheese 50 g · 150 kcal
• Basil Pesto 15 g · 60 kcal
• Roasted Red Bell Pepper 50 g · 15 kcal

👨‍🍳 Instructions

1. Slice the eggplant into 1/4-inch thick rounds, season lightly with salt and pepper, and brush with a little olive oil.
2. Grill the eggplant slices on a hot grill pan or outdoor grill for 2-3 minutes per side until tender and lightly charred.
3. Slice the ciabatta bread horizontally and spread basil pesto generously on both cut sides.
4. Layer the grilled eggplant slices, fresh mozzarella cheese, and roasted red bell pepper on the bottom half of the ciabatta.
5. Close the panini with the top half of the ciabatta and press it in a panini press for 3-5 minutes until golden brown and the cheese is melted.
6. Serve immediately, optionally sliced in half diagonally.