Serves 4
- 1 small eggplant
- 1 small zucchini
- 1/2 cup
- 1 ball fresh mozzarella
- 8 slices semolina bread
- Mesclun greens dressed with balsamic vinaigrette
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil
- Preheat oven to 350°F.
- Cut eggplant and zucchini into 1/4-inch slices, lengthwise. Brush the eggplant and zucchini slices with olive oil, season with kosher salt and freshly ground black pepper, and bake them on a sheet pan until they are slightly limp.
- Transfer the slices to a cutting board. Spread a little of the Asian Tapenade on each slice of eggplant and zucchini.
- Brush olive oil on slice of bread, place an eggplant slice on top, then add mozzarella cheese. Top the cheese with a zucchini slice and more cheese. Place the second slice of bread over the cheese.
- Grill in a panini press until bread is colored and cheese is melted. Serve warm with side salad.
>>This recipe appears in
Episode #403.
>> For additional recipes and more, visit
www.ming.com
