Grilled Eggplant Panini With Basil Aioli Recipe

Ingredients

3/4 cup mayonnaise1/3 cup chopped fresh basil3 tablespoons grated Parmesan cheese2 tablespoons minced fresh chives1 tablespoon lemon juice2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper1 large eggplant, cut into 8 slices2 large sweet red peppers, cut into large pieces2 tablespoons olive oil4 ciabatta rolls, split8 slices provolone cheese

Preparation

For aioli, place the first 8 ingredients in a blender; cover and process until smooth.

Brush vegetables with oil. Place in broiling pan in oven and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle.

Spread cut sides of each roll with 2 tablespoons aioli; top each with 2 slices of cheese. Layer bottoms with eggplant and peppers. Replace tops.

In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.