Eggplant and Prosciutto Panini

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Eggplant and Prosciutto Panini-Culinary Institute of America Yield: 10 sandwiches 8 3/4 oz Ricotta cheese 2 tsp Basil leaves-Chopped 1 tsp Coarse-ground black pepper 1 tsp Fresh oregano – Chopped 1 tsp Flat-leaf parsley – Chopped 1/2 tsp Salt 10 Italian hard rolls 5 fl oz Oil from marinated eggplant 20 oz Marinated Eggplant Filling (recipe follows) 1 lb 4 oz Prosciutto – sliced thin

  1. In a bowl, combine ricotta cheese, basil, black pepper, oregano, parsley, and salt. Mix well. Cover and refrigerate overnight. Sandwich Assembly: For each sandwich, split a roll lengthwise and brush the inside with oil from the marinated eggplant. Spread 1 oz/28 g herbed ricotta mixture on one half of the roll and top with 2 oz/57 g each eggplant and prosciutto. Top with the other half of the roll.
  2. Grill each sandwich, under a panini press if possible, until the bread is marked and the filling warmed through.

Marinated Eggplant Filling Yield: approximately 1 lb/454 g 1 lb Italian eggplant 1 tbsp Salt 16 fl oz Extra-virgin olive oil 3 Garlic cloves – crushed 1 1/2 fl oz Red wine vinegar 2 tbsp Dried oregano 1 tbsp Dried basil 1 tbsp Coarse-ground black pepper Pinch crushed red pepper flakes

  1. Cut the eggplant into slices 1/8 in thick. Layer slices in a colander, salting each layer liberally. Let sit at room temperature 1 hour.
  2. Rinse off bitter liquid and blot slices dry with absorbent paper towels.
  3. Mix remaining ingredients.
  4. Toss eggplant slices in marinade; cover and refrigerate for 3 to 4 days. Stir every day.

Variation: Portobello mushrooms may be substituted in the Marinated Eggplant Filling and then topped with arugula before grilling to create a hearty variation for this sandwich. Chef’s note: The eggplant in this recipe is not cooked, so it needs approximately 3 days to marinate. This allows the eggplant to completely denature and take on an almost-cooked texture and flavor. The eggplant is ready when the flesh has become relatively translucent and no longer tastes raw.

Eggplant and Prosciutto Panini

Recipe type: Yield: 10 Prep time: Cook time: Total time:


Eggplant And Prosciutto Panini taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

  • 8 3/4 oz Ricotta cheese
  • 2 tsp Basil leaves-Chopped
  • 1 tsp Coarse-ground black pepper
  • 1 tsp Fresh oregano – Chopped
  • 1 tsp Flat-leaf parsley – Chopped
  • 1/2 tsp Salt
  • 10 Italian hard rolls
  • 5 fl oz Oil from marinated eggplant
  • 20 oz Marinated Eggplant Filling (recipe follows)
  • 1 lb 4 oz Prosciutto – sliced thin
  • Marinated Eggplant Filling:
  • 1 lb Italian eggplant
  • 1 tbsp Salt
  • 16 fl oz Extra-virgin olive oil
  • 3 Garlic cloves – crushed
  • 1 1/2 fl oz Red wine vinegar
  • 2 tbsp Dried oregano
  • 1 tbsp Dried basil
  • 1 tbsp Coarse-ground black pepper
  • Pinch crushed red pepper flakes

Directions:

  1. In a bowl, combine ricotta cheese, basil, black pepper, oregano, parsley, and salt.
  2. Mix well.
  3. Cover and refrigerate overnight.
  4. Eggplant
  5. Cut the eggplant into slices 1/8 in thick.
  6. Layer slices in a colander, salting each layer liberally.
  7. Let sit at room temperature 1 hour.
  8. Rinse off bitter liquid and blot slices dry with absorbent paper towels.
  9. Mix remaining ingredients.
  10. Toss eggplant slices in marinade; cover and refrigerate for 3 to 4 days.
  11. Stir every day.
  12. Sandwich Assembly:
  13. For each sandwich, split a roll lengthwise and brush the inside with oil from the marinated eggplant.
  14. Spread 1 oz/28 g herbed ricotta mixture on one half of the roll and top with 2 oz/57 g each eggplant and prosciutto.
  15. Top with the other half of the roll.
  16. Grill each sandwich, under a panini press if possible, until the bread is marked and the filling warmed through.

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