Grilled or broiled eggplant has a meaty texture and taste that, when piled on a sandwich with some tangy feta cheese, will satisfy even the most die-hard carnivores. Source: EatingWell Magazine, May/June 1995

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill or broiler to high.

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  • Cut eggplant crosswise into 1/2-inch-thick slices. If using a grill, oil the grill rack. Brush 1/2 teaspoon oil over both sides of the eggplant. Grill or broil until it is lightly browned and tender, 3 to 5 minutes per side. Let cool slightly. Coarsely chop the eggplant and combine with red peppers in a small bowl. Season with pepper.

  • Mash feta with a fork in a small bowl. Add lemon juice, oregano, crushed red pepper and the remaining 1/2 teaspoon oil; blend until smooth and spreadable. Season with pepper.

  • Slice rolls in half horizontally and scoop out about 1 inch of the soft interior from each half. Divide and spread the seasoned feta in the bottom half of each roll. Spoon the chopped eggplant and peppers over the cheese and replace the top half of each roll.

Tips

Make Ahead Tip: The sandwiches will keep, well wrapped, in the refrigerator for up to 8 hours.

Nutrition Facts

295 calories; 7.9 g total fat; 8 mg cholesterol; 829 mg sodium. 46.1 g carbohydrates; 12.6 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/01/2012
Quick and Tasty I loved this and can not wait to make again soon. I used reduced fat feta cheese and my own favorite whole grain bread. So that brought the cals down a tiny bit. Remember to toast your bread it is free flavor Read More
Rating: 4 stars
10/30/2011
This recipe comes together quick. I serve it with a small cup of tomato soup to make it a satisfying warm meal. I usually cut the panini in 1/2 and eat it for lunch the next day. It is too tasty to have for just one meal! Rita CA Read More