Grilled Fontina and Eggplant Caviar Panini
The eggplant caviar also makes a great dip with pita chips.
Grilled Fontina and Eggplant Caviar Panini
Eggplant caviar is a delicious spread that can also be used as a dip.
Equipment
Ingredients
- 1 large eggplant cut in half
- 1 tsp salt
- 4 tbsp olive oil extra virgin
- 2 cloves of garlic
- 2 tbsp balsamic vinegar
- 12 slices sourdough bread
- 6 oz fontina cheese, sliced or more
- ½ tsp fresh ground pepper
Instructions
To Make the Eggplant Caviar
- Pre-heat oven to 400°
- Place eggplant halves cut-side-up in a roasting pan
- Brush with 2 tbsp of olive oil
- sprinkle with salt
- Roast for 15-20 minutes
- Let cool slightly
- Place in a food processor along with the balsamic vinegar, garlic, the rest of the olive oil, and pepper
- Blend until smooth
- Adjust seasoning
To Make the Sandwiches
- Place cheese on 2 slices of bread top with 2 tablespoons of the eggplant caviar per sandwich
- Add the top slices of bread. Pro tip: I like to add a extra cheese on top of the eggplant so the top slice of bread sticks better. (And of course it's cheesier too!)
- Heat up your Panini press (or George Foreman grill)
- Add panini one at a time, and grill until cheese is melted
Notes
If you don’t have a panini press or grill, a frying pan with butter will work.
I’ve found that the George Forman Grill is an easy way to make grilled cheese sandwiches with almost no mess and no burning!
