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* Grilled Eggplant and Mozzarella Panini
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Grilled Eggplant and Mozzarella Panini
- 1/2 cup prepared Vegeniase
- 4 cloves garlic, smashed to a paste
- Salt and freshly ground black pepper
- 1 medium eggplant, sliced crosswise
- Canola oil
- 1 jar roasted red peppers
- 4 ciabatta rolls, sliced lengthwise in 1/2
- 1/2 pound fresh mozzarella, thinly sliced
- Fresh basil leaves
- Baby arugula
Combine the Vegeniase and garlic in a small bowl
and season with salt and pepper, to taste. Refrigerate for at least 30 minutes
before serving.
Heat a grill to high. Brush the eggplant on both sides with oil and season
with salt and pepper, to taste. Grill until golden brown on both sides and just
cooked through, about 4 minutes per side.
Put
bread on the grill, cut side down, and grill for 30 seconds to warm through and
crisp slightly. Spread the bread with the Veganaise mixture and top the bottom
half with eggplant, peppers, cheese, basil and arugula. Cover with the top of
the bread and serve. Adapted from Bobby
Flay
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