Panini Press Baba Ganoush

Give your panini a Middle Eastern flair by adding some baba ganoush.

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1 eggplant, ends trimmed, peeled and sliced
  • ¼ cup olive oil, divided
  • ¼ cup plus 1 Tbsp. flat leaf parsley, chopped and divided
  • 2 cloves garlic
  • 4 Tbsp. water
  • 3 Tbsp. lemon juice
  • 2 Tbsp. tahini
  • ¼ tsp. red pepper flakes

Directions

  • Preheat the panini press. Brush eggplant with 1 tablespoon of olive oil, place on panini press, close lid, and cook for 3–5 minutes. Remove eggplant from press and set aside.
  • Combine grilled eggplant, 2 tablespoons of olive oil, ¼ cup parsley, garlic, water, lemon juice, tahini, ad red pepper flakes in a food processor and pulse until smooth but textured. Pour into a serving bowl. Drizzle with the remaining tablespoon of olive oil and the remaining tablespoon of parsley.
  • Serve immediately or store in refrigerator for up to a week.