Marinated Eggplant Panino Recipe
Jimmy Nardello spread, mint pesto, cilantro on focaccia Di recco.
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Ingredients
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Panino Base
Spreads
Garnish
Method
Preparation
- 1
Prepare the Marinated Eggplant
If using pre-marinated eggplant, skip this step. Otherwise, slice eggplant into 1/4-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry. Marinate in olive oil, balsamic vinegar, minced garlic, and herbs for at least 1 hour.
- 2
Prepare the Spreads
In separate bowls, ensure the Jimmy Nardello spread and mint pesto are ready to use. If homemade, make sure they are freshly prepared and flavorful.
Assemble the Panino
- 3
Layer the Ingredients
On one slice of focaccia, spread 2 tablespoons of Jimmy Nardello spread evenly. Top with the marinated eggplant, ensuring it's spread out evenly across the slice.
- 4
Add the Mint Pesto
Spread 2 tablespoons of mint pesto on the other slice of focaccia.
- 5
Garnish
Add a handful of fresh cilantro on top of the eggplant, then close the sandwich with the pesto-covered slice.
Cooking
- 6
Toast the Panino
Heat a panini press or skillet over medium heat. If using a skillet, add a bit of olive oil to the pan. Place the assembled panino in the press or skillet and cook for about 3-5 minutes on each side, or until the bread is golden and crispy.
