Grilled Eggplant Panini with Basil Aioli

Grilled Eggplant Panini with Basil Aioli Recipe photo by Taste of Home

  • Total Time: Prep: 25 min. Grill: 20 min.
  • Makes: 4 servings


  • 3/4 cup mayonnaise
  • 1/3 cup chopped fresh basil
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh chives
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large eggplant, cut into 8 slices
  • 2 large sweet red peppers, cut into large pieces
  • 2 tablespoons olive oil
  • 4 ciabatta rolls, split
  • 8 slices provolone cheese


  • For aioli, place the first eight ingredients in a blender; cover and process until smooth.
  • Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle.
  • Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops.
  • In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.


SOURCE: Taste of Home