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Grilled Eggplant Panini with Rosemary-Garlic Aioli

Delicious panini made with grilled eggplant and homemade aioli.
Prep Time30 minutes
Cook Time20 minutes
Servings - 4 servings


  • 1 large eggplant
  • dashes of salt
  • 1 loaf pugliese or ciabatta bread
  • 1 large tomato
  • 1 small zucchini thinly sliced
  • 1/4 cup mayo
  • 2 Tbsp lemon juice
  • 1 tsp olive oil for aioli
  • 2 garlic cloves crushed
  • 1 tsp rosemary crushed
  • salt and pepper
  • 4 slices swiss cheese
  • Handful basil leaves
  • 3-4 tsp olive oil for sauteing and brushing bread
  • 4 corn cobs side dish


  • Slice eggplant into 1/4 or smaller slices. Sprinkle with salt and let bitter juices draw out for about 10 minutes. Rinse and pat dry.
  • Heat the grill to 400. Brush the sliced eggplant and zucchini with olive oil and grill on both sides for about 1 minute each.
  • In a small mixing bowl, mix together the mayonnaise, lemon juice, olive oil, crushed garlic, rosemary and a pinch of salt and pepper.
  • Assemble panini sandwiches by spreading aioli onto the insides of the bread, then adding the grilled eggplant, grilled zucchini, a slice of cheese. Brush the outsides of the bread with olive oil.
  • Grill the paninis for 2-3 minutes per side, or until golden brown and cheese has melted.