Grilled Eggplant Panini With Basil Aioli Recipe
Recipe By Taste Of Home
I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. Joseph A. Sciascia, San Mateo, California.
3.7
30 Rating -
Rate
Vegdiet
45minstotal
25minsPrep
20minsCook
45m.total
25m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Grilled Eggplant Panini With Basil Aioli Recipe
- 0.19 cup Mayonnaise
- 0.08 cup Chopped Fresh Basil
- 3/4 tablespoon Grated Parmesan Cheese
- 1/2 tablespoon Minced fresh chives
- 1/4 tablespoon Lemon juice
- 1/2 Garlic cloves, minced
- 0.13 teaspoon Salt
- 0.13 teaspoon Pepper
- 1/4 Large eggplant, cut into 8 slices
- 1/2 piece Large sweet red peppers, cut into large
- 1/2 tablespoon Olive oil
- 1 Ciabatta rolls, split
- 2 Slices Provolone Cheese
Nutrition
value
value
111
calories per serving
8 g Fat5 g Protein6 g Carbs2 g FiberOther
Current Totals
- Fat8g
- Protein5g
- Carbs6g
- Fiber2g
MacroNutrients
- Carbs6g
- Protein5g
- Fiber2g
Fats
- Fat8g
Vitamins & Minerals
- Calcium117mg
- Iron1mg
- Vitamin A77mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B917mcg
- Vitamin B12< 1mcg
- Vitamin C5mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium23mg
- Manganese1mg
- Phosphorus88mg
- Selenium5mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home