Panini with eggplant

Votes: 2

Time: 25 min.
Complexity: easily
Servings: 4

Eggplant panini - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 not very small firm eggplant, cut into 8 slices 1 cm thick
8 large pitas or flatbreads, cut in half
300 g (8 slices) blue cheese
8 slices prosciutto
1/2 cup olive oil
2 cloves of garlic
1 sprig of rosemary
Salt and ground black pepper
1 cup young arugula shoots (tamp down)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pita, eggplants, dry-cured ham, prosciutto, blue cheese, garlic, rosemary, arugula

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.

In a small skillet over medium heat, heat the olive oil and cook the garlic and rosemary until fragrant, 3 to 4 minutes.

Brush the eggplant with olive oil, season with salt and pepper, and grill for 2-3 minutes on each side until tender. Remove from heat.
Fill each tortilla with 2 slices of eggplant, blue cheese, prosciutto, and half the arugula and wrap.

Heat a dry frying pan over medium heat.

Take a second skillet that will fit inside the first, and several heavy cans to fill the smaller skillet. When the skillet is hot, add one filled tortilla, place the second skillet on top, add the cans, and cook for one minute. Flip and cook the other side for another minute.

Repeat with the remaining ingredients and flatbreads and serve. panini to the table with pickled beets from the side.