Caprese Eggplant Panini with Lemon Basil Aioli
Try this Caprese Eggplant Panini with Lemon Basil Aioli recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 2 tbsp mayonnaise
- 1/2 cup mozzarella shredded
- 1 cup spinach leaves
- 2 cloves garlic peeled
- 2 small eggplants ends removed
- 8-10 lemon basil leaves chopped
- 2 small tomatoes campari or other petite variety
- 2 tbsp toasted pine nuts
- Carbohydrate 6.2359800013277 g
- Cholesterol 41.5380000306761 mg
- Fat 23.7265875076307 g
- Fiber 0.932475011274219 g
- Protein 16.4057775116282 g
- Saturated Fat 7.19119125484778 g
- Serving Size 1 1 -4 panini (104g)
- Sodium 483.166500296695 mg
- Sugar 5.30350499005348 g
- Trans Fat 6.18719100039496 g
- Calories 297 calories
Heat a panini press (or countertop grill with closable lid) to medium.Remove ends of each small (baby) eggplant and slice in half, cutting end to end. Slice the remaining eggplant in ½ inch pieces and discard any pieces that are mostly skin.In a hot skillet, brown garlic cloves until fragrant and soft. Once cool, mince garlic and add to mayonnaise. Stir in chopped lemon basil to finish the aioli.Spread aioli onto an eggplant slice and top with spinach leaves, tomato slices, fresh mozzarella and pine nuts. Spread more aioli on another eggplant slice and place ontop. Grill until cheese is melted. Serve hot!
