Panino Di Melanzane E Caprino Recipe
Grilled eggplant panino filled with warm goat cheese and topped with aged balsamic vinegar
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Ingredients
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Panino Ingredients
Method
Panino Preparation
- 1
Prepare the Eggplant
Start by slicing the eggplant into 1/4 inch thick rounds. Place the slices in a colander, sprinkle them with salt, and let them sit for about 30 minutes to draw out excess moisture and bitterness.
- 2
Grill the Eggplant
After 30 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels. Heat a grill or grill pan over medium heat and brush the eggplant slices with olive oil on both sides. Grill the slices for about 4-5 minutes on each side until they are tender and have nice grill marks.
- 3
Assemble the Panino
Take the ciabatta bread slices and spread a generous amount of goat cheese on one side of each slice. Layer the grilled eggplant slices on top of the goat cheese. Add fresh basil leaves for extra flavor.
- 4
Finish and Serve
Close the panino by placing the other slice of bread on top, goat cheese side facing the eggplant. Brush the outside of the bread with olive oil. Grill the panino on the grill or in a panini press until the bread is golden brown and crispy, about 3-4 minutes per side. Once done, drizzle with aged balsamic vinegar before serving.