Mini Zucchini White Eggplant Panini

Every Thursday there is a farmer’s market about a mile away from where I work.  Yesterday I was able to sneak over and visit on my lunch hour.  I love stopping by because as the season changes there is something different every week.  Yesterday, while walking through the booths and pickup trucks heaped with fresh picked corn and baskets of zucchini in the back, I spied some gorgeous white eggplant.  I don’t why but I have never seen white eggplant before…

These eggplants were a gorgeous white color and according to the farmer that I purchased them from, they are the “crescent moon” variety.  I went ahead and bought three not knowing what I was going to make with them.  Within an hour of my purchase,  I knew what I was going to make.  I had some fresh picked zucchini and heirloom tomatoes from my own little pocket garden and all I had to do was stop by the bakery on the way home from work and snag a fresh baked baguette…

And voila!  Mini Zucchini White Eggplant Paninis.  There is no use jotting down a recipe as long as you can measure and grill.  The key to this dish is to find eggplant, bread, tomatoes and zucchini all of the same diameter.  Begin by slicing the vegetables into half inch slices.  The bread can be as thick or thin as you want it.  I brushed the bread, zucchini and eggplant with olive oil, sprinkled on some sea salt and grilled them.  I added fresh mozzarella cheese to the eggplant and let it melt.  I then assembled the mini paninis while adding a small slice of prosciutto and garnished with some fresh basil leaves and cherry tomatoes.

I served these paninis to my family with a side of fresh garden salad.  These mini paninis would be a great for lunch or dinner and depending on the size of your ingredients, or as a really cool appetizer to make for your next party.  Enjoy!  Tessa

Ingredients (for one Mini Zucchini White Eggplant Panini)

  • 2 slices fresh baguette
  • 1 slice zucchini
  • 1 slice white eggplant
  • 1 slice heirloom tomato
  • 1 ounce fresh mozzarella
  • 2 basil leaves
  • olive oil for brushing
  • small slice prosciutto
  • pinch sea salt
  • basil and cherry tomatoes for garnish