Grilled Eggplant and Pesto Panini Recipes
Few things satisfy like the smoky richness of grilled eggplant tucked between two slices of crusty bread. When paired with the fresh, herby punch of pesto and melty cheeses or plant-based goodness, grilled eggplant panini transform from simple sandwiches into gourmet delights. These three grilled eggplant and pesto panini recipes will take your lunch game to the next level—whether you're vegetarian, vegan, or just love bold, garden-fresh flavors.
1. Classic Italian Grilled Eggplant Pesto Panini
This timeless panini recipe captures the essence of rustic Italian flavors. Think fresh mozzarella, sun-ripened tomatoes, and homemade basil pesto layered with grilled eggplant on ciabatta. It’s comfort food, Italian-style.
Ingredients:
1 medium eggplant, sliced into ½-inch rounds
2 tablespoons olive oil
Salt and black pepper, to taste
4 slices of ciabatta or rustic Italian bread
¼ cup fresh basil pesto (store-bought or homemade)
4 slices of fresh mozzarella
1 ripe tomato, thinly sliced
A few fresh basil leaves
Optional: Balsamic glaze for drizzling
Instructions:
Grill the eggplant: Brush eggplant slices with olive oil, sprinkle with salt and pepper, and grill over medium-high heat until tender and slightly charred (about 3–4 minutes per side).
Assemble the panini: Spread pesto on the inside of each slice of bread. Layer with mozzarella, grilled eggplant, tomato, and basil leaves.
Grill the sandwich: Close the sandwich and grill on a panini press or skillet with a weight until the bread is golden and the cheese is melted, about 3–5 minutes per side.
Serve: Slice in half and drizzle lightly with balsamic glaze for a finishing touch.
Why it works:
The creamy mozzarella balances the smoky eggplant, while the basil pesto ties everything together with herbaceous brightness. A bit of tomato adds juiciness, and the balsamic glaze lifts the flavors with subtle sweetness.
2. Mediterranean Eggplant and Pesto Panini with Feta and Olives
This panini is bursting with the bold, briny flavors of the Mediterranean. Crumbled feta, kalamata olives, and roasted red peppers give it depth, while spinach and arugula provide a peppery crunch. The star remains: grilled eggplant and a garlicky pesto base.
Ingredients:
1 medium eggplant, sliced into rounds
2 tablespoons olive oil
Salt and pepper, to taste
4 slices sourdough or multigrain bread
¼ cup arugula pesto or traditional basil pesto
½ cup baby spinach
¼ cup crumbled feta cheese
¼ cup chopped kalamata olives
¼ cup roasted red pepper strips
Optional: Lemon zest for brightness
Instructions:
Prepare eggplant: Brush with olive oil, season, and grill until tender with visible grill marks.
Make arugula pesto (optional): Blend 1 cup arugula, ¼ cup walnuts, ¼ cup olive oil, 1 clove garlic, juice of half a lemon, and salt to taste.
Assemble the panini: Spread pesto on the bread. Add grilled eggplant, spinach, feta, olives, and roasted red pepper strips.
Grill: Toast in a panini press or skillet until golden and crispy.
Serve: Garnish with a pinch of lemon zest for a refreshing lift.
Why it works:
The salty tang of feta and olives complements the mild eggplant, while the bitterness of arugula and acidity of lemon zest elevate every bite. This version offers a Mediterranean getaway in sandwich form.
3. Spicy Vegan Grilled Eggplant and Pesto Panini
This bold, plant-based panini uses spicy vegan pesto and creamy hummus instead of cheese. The grilled eggplant’s smokiness pairs perfectly with roasted red chili flakes, while grilled zucchini and fresh greens round it out for a satisfying vegan lunch.
Ingredients:
1 medium eggplant, sliced
1 small zucchini, sliced lengthwise
2 tablespoons olive oil
Salt and smoked paprika
4 slices of whole wheat or sourdough bread
¼ cup spicy vegan pesto (with chili flakes or jalapeños)
¼ cup roasted garlic hummus
½ cup baby kale or arugula
Optional: Sriracha drizzle or red pepper flakes for more heat
Instructions:
Grill vegetables: Brush eggplant and zucchini slices with olive oil, season with salt and paprika, and grill until tender and marked.
Prepare spicy pesto (optional): Blend 1 cup basil, ¼ cup cashews, 2 tablespoons olive oil, 1 garlic clove, ½ jalapeño (or chili flakes), and lemon juice until smooth.
Assemble: Spread hummus on one slice of bread, pesto on the other. Layer grilled eggplant, zucchini, and baby kale.
Grill: Toast until the bread is crisp and the inside is warm.
Serve: Add a drizzle of sriracha or sprinkle of red pepper flakes for an extra kick.
Why it works:
This panini delivers layers of smoky, spicy, and creamy flavors with none of the dairy. The hummus adds body, the pesto brings spice, and the vegetables deliver that satisfying grilled texture.
Tips for Perfect Eggplant Panini Every Time
Salt before grilling: Lightly salt the eggplant slices and let them sit for 15–20 minutes before grilling. This draws out moisture and reduces bitterness.
Choose hearty bread: Rustic or crusty bread like ciabatta, sourdough, or focaccia holds up best to grilling and filling without becoming soggy.
Use a panini press: A press ensures even browning and melty insides. No press? Use a skillet and press with a heavy pan.
Layer thoughtfully: Spread wet ingredients (like pesto or hummus) on both slices of bread to act as a moisture barrier and prevent sogginess.
Add crunch: Consider adding toasted pine nuts or sunflower seeds to the pesto or sandwich for texture.
Homemade Pesto Variations to Try
While basil pesto is the classic choice, you can elevate your eggplant panini with these inventive versions:
Sun-Dried Tomato Pesto: Swap basil for sun-dried tomatoes and add toasted almonds for a smoky-sweet profile.
Spinach Walnut Pesto: A budget-friendly alternative using spinach, walnuts, and garlic.
Cilantro Jalapeño Pesto: Perfect for spice lovers and great in the vegan panini variation.
Eggplant’s mild flesh and meaty texture soak up flavor beautifully—especially when grilled. Pesto, whether classic basil or spicy arugula, adds richness, acidity, and a fresh herbal punch that enlivens every bite. Together, they form the ideal plant-based sandwich center, with room for endless creativity. Whether you're making lunch for yourself or serving guests at a casual gathering, these grilled eggplant and pesto panini offer satisfying, gourmet results with minimal fuss.
Helpful Reading
From Seed to Salsa: Grow Tomatoes and Make Your Own Sauces
https://www.amazon.com/Seed-Salsa-Tomatoes-Sauces-Harvest-ebook/dp/B0F4PGRYF5/
Growing Strawberries With Kids
https://www.amazon.com/Strawberry-Growing-Kids-Families-Fruit-ebook/dp/B0F73TV5GZ/
Hydroponic and Kratky Sweet Potatoes
https://www.amazon.com/Hydroponic-Kratky-Sweet-Potatoes-Water-Based-ebook/dp/B0F7892GF5/
Pepper Microfarming for Profit
https://www.amazon.com/Pepper-Microfarms-Profit-Fresh-Harvest-ebook/dp/B0F6ZYBLRB/
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