Sunday, August 19, 2012

eggplant panini & avocado white bean hummus

My brother and sister-in-law gifted us a panini press/grill several months ago so we've been discovering more recipes to utilize this great appliance.  I found this recipe on skinnytaste one morning and knew I had to make it that evening.

eggplant panini
adapted from skinnytaste

1 large eggplant
olive oil spray
1 whole grain loaf
1 mozzarella ball
4 basil leaves (didn't have enough to make a pesto due to a pesky grasshopper in my garden)
1 tomato, sliced
s & p, to taste

Slice the eggplant into slices. Place the eggplant slices on a plate and season with salt; set aside about 30 minutes. Pat the eggplant dry with paper towels. Preheat panini grill. Spray the eggplant with olive oil and s&p.  Grill eggplant about 7-8 minutes, turning once half way through. Set aside.  Layer the ingredients on the bread, lightly spray the bread and place on panini press.  Once cheese has melted and bread is toasted, remove from the press and serve immediately!

avocado & white bean hummus

1 avocado
15 oz. white beans (I used fresh that I had prepared and frozen)
3 garlic gloves
s & p
1 lemon, juiced
2 tbsp olive oil

Place all ingredients in the food processor and pulse for 1 minute.  Taste and add any seasonings if necessary.  Serve alongside the eggplant panini as a dip or with pretzel chips.  Enjoy!

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