GRILLED EGGPLANT PANINI WITH BASIL AIOLI RECIPE - (4/5)

Grilled Eggplant Panini with Basil Aioli Recipe - (4/5) image

Provided by Cheryl-4

Number Of Ingredients 11

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3/4 cup mayonnaise
1/3 cup fresh basil, chopped
3 tablespoons Parmesan cheese, grated
2 tablespoons fresh chives, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 large eggplant,sliced into eight pieces
2 large sweet red peppers, cut into large pieces
2 tablespoons olive oil
4 Ciabatta rolls, split
8 slices provolone cheese

Steps:

Preheat grill or oven to medium heat, about 350°F. If using oven, place rack 3 to 4 inches from heat. For basil aioli, place mayonnaise, basil, Parmesan, chives, salt and pepper in a blender; cover, and process until smooth. Set aside. Brush eggplant and peppers with oil. Roast 3 to 4 inches from broiler or on a covered grill until tender, 4 to 5 minutes per side. When cool enough to handle, chop peppers. Set vegetables aside. Spread cut sides of each Ciabatta roll with 2 tablespoons basil aioli. Top each with 1 slice of cheese. Layer bottom halves of rolls with eggplant and peppers and replace tops. In a Panini press or on the grill, cook the sandwiches until cheese is melted, 5 to 7 minutes. Serve with remaining aioli on the side. Refrigerate leftover aioli for later use.