Market Basket: Roasted Eggplant Panini

Goodness, this week certainly got away from me. It’s not that I haven’t been cooking and eating, it’s just that I haven’t been posting. My mind is preoccupied with the fact that in one week I will be traveling to Alaska. Well, technically Alaska by way of Seattle. But you get the drift. So, I am a busy bee packing and planning.

However, this Saturday is week 4 of the Harvard Farmers’ Market, and I am sharing a favorite recipe, Roasted Eggplant Panini. Panini are a staple in my house. A dressed-up grilled cheese, panini possibilities are endless. A bit of pesto, vegis or fruit, herbs, your favorite cheese—it’s the perfect fridge cleaning meal. This one in particular deserves recognition for the roasted vegetables. Sliced, drizzled with olive oil and sprinkled with a bit of salt and pepper, the oven magically chars and caramelizes the vegis their own juices.

Tonight it worked out perfectly. Eggplant and tomatoes in oven, I laced my running shoes and was out the door. I returned 45 minutes later (ok, if I’m being honest, it was more like 20), to the most delicious smell. Dinner. Mmmm.

Now, back to packing.

Stop by the Harvard Farmers’ Market from 9-1 this Saturday for local produce, breads, cheese, meats and handmade goodies. Harvard Farmers’ Market recipes can be found here or via the link on the right nav.



Roasted Eggplant Panini
makes 4 panini

1 medium eggplant, cut into 1/4" slices
2 c cherry tomatoes, halved
3 T olive oil
salt and pepper, to taste
4 oz goat cheese
2 T grated Asiago or Parmesan cheese
1/2 c basil leaves, coarsely chopped
eight 1/2”-thick slices ciabatta bread

Preheat oven to 350F. Arrange eggplant and tomato halves, cut side up, on a baking sheet. Drizzle with 2 T olive oil and sprinkle with salt and pepper. Roast 45 minutes until vegetables are cooked through (small eggplant slices may be done after 35 minutes).

In a small bowl, mix together goat cheese, Asiago and basil. Slather each bread slice with the goat cheese spread. Arrange roasted eggplant and tomatoes on four slices, and top each with an additional bread slice.

In a large skillet, heat 1 T olive oil, over medium-high heat. Transfer panini to the skillet and place a heavy pan on top, pressing panini down. Cook 3-5 minutes, until golden brown. Flip panini, adding 1 T olive oil if needed, and cook 3-5 minutes, until golden brown. Serve warm.