Eggplant panini – a detailed recipe for cooking. друзьями: 
Time:25 minutes Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 cut into 8 slices 1 cm thick. Not very small hard eggplant
- 8 large pits or tortillas cut in half
- 300 gr (8 slices) blue cheese
- 8 prosciutto slices
- 1/2 tbsp. olive oil
- 2 cloves of garlic
- 1 sprig of rosemary
- Salt and ground black pepper
- 1 tbsp. young shoots of arugula (ram)
Recipes with similar ingredients: pita, eggplant, ham jerky, prosciutto, blue cheese, garlic, rosemary, arugula
Recipe preparation:
- Preheat the grill to a moderate heat. in a frying pan over medium heat, heat olive oil and heat in garlic with rosemary to make the aroma appear, 3-4 minutes. eggplant with olive oil, salt and pepper, grill 2-3 minutes on each side until soft. Remove from heat.
- In each cake, put 2 slices of eggplant, blue cheese mold, prosciutto and half arugula, and wrap.
- On a medium heat, heat a dry frying pan. Take the second a pan that will go in first, and some heavy canning cans to load a smaller pan. When the pan heats up, put in it 1 flat cake with filling, put on top the second pan, put cans on it and cook for a minute. Flip and cook on the other side for another minute. Repeat the same with leftover ingredients and tortillas, and serve the panini to the table with pickled beets on the side.
