Nutrition per serving may change if servings are adjusted.
1 small eggplant, (about 8 ounces)
1 teaspoon extra-virgin olive oil, divided
1 4-ounce jar roasted red peppers, (about 1/3 cup), rinsed and chopped
1/3 cup crumbled feta cheese
1 teaspoon lemon juice
1/4 teaspoon dried oregano
Freshly ground pepper, to taste
2 crusty whole-wheat rolls
Pinch of crushed red pepper
Preheat grill or broiler to high.
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.
Make Ahead Tip: The sandwiches will keep, well wrapped, in the refrigerator for up to 8 hours.
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
January 05, 2010
By: EatingWell User
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!