Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic
  • 1 sprig rosemary
  • 1 small-medium firm eggplant, 8 slices 1/2-inch thick
  • Salt and freshly ground black pepper
  • 8 large pitas or flat breads, halved across
  • 2/3 pound wedge blue cheese, 8 slices (recommended: Cambozola)
  • 8 slices prosciutto
  • 1 cup packed baby arugula
Directions

Heat grill pan to medium-high.

Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes.

Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat.

Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula.

Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets. When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Grilled Eggplant Salad

    Recipe courtesy of Food Network Kitchen