Tuesday, March 10, 2009
Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula
Yield: 4 servings
1/2 cup extra-virgin olive oil
2 cloves garlic
1 sprig rosemary
1 small-medium firm eggplant, 8 slices 1/2-inch thick
Salt and freshly ground black pepper
8 large pitas or flat breads, halved across
2/3 pound wedge blue cheese, 8 slices (recommended: Cambozola)
8 slices prosciutto
1 cup packed baby arugula
Heat grill pan to medium-high.
Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes.
Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat.
Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula.
Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets. When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve.