Grilled Eggplant and Zucchini Paninis

Since I got my croque machine (toasty machine) not so long ago, I’ve been dreaming about making my own paninis at home.
I had been looking around for the perfect panini bread to try this out, until I found it at the renovated Carrefour supermarket in Schoten (Belgium). I love that supermarket, reason why I’ll be reviewing it soon, super cool foodie spot here in Belgium.
Panini bread ready, I started making up combination ideas in my head and this is the first panini veggie suggestion I bring to you…
What you’ll need (for 2 paninis):
2 panini breads
6 thin slices of eggplant
6 thin slices of courgette aka zucchini
6 slices of mozzarella cheese
some olive oil
salt and pepper
chives (not fresh, but the dried, spice version to season)
Procedure:
We gotta start by grilling the eggplant and courgette slices. I try to cut the slices a bit thin because that way they absorb the taste better. Cut at least 6 slices of each: courgette and eggplant. You may cut some extra ones just in case, if you end up not using them, they’re always a nice side dish.
Season the courgette and eggplant slices with some salt and pepper and cover them with a bit of olive oil on both sides.
Heat up a grill pan and once very hot, grill all the slices. Make sure to grill them on both sides.
Time to put the paninis together.
Open the panini breads. Pour some olive oil on one of the panini bread’s side. Cover the other side with 3 slices of courgette and 3 slices of eggplants. Top that with 3 slices of mozzarella and sprinkle some chives herb.
Repeat the same procedure for the second panini bread.
Heat up the croque/toasty machine.
Close the panini bread/sandiwch and put it in the croque machine. Wait until the bread has become a bit golden/brown and the mozzarella cheese has melted.
Serve right away, cut in half for a better presentation.
Hope you like this recipe, buen provecho!!!
xoxo.

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