Grilled Vegetable Panini with Hummus
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Hummus (recipe below)
8 ounces fresh water-packed part skim mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.
Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the hummus.
Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper to taste.
Place top half of baguette on top and continue with remaining baguette.
(The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate).
Press sandwich in a panini grilled, outdoor grill or in a sauteed pan.
Makes 12 serving
One serving/sandwich (1/12 of recipe) provides 307 calories, 12 grams protein, 9 grams fat, 2.5 grams saturated fat, 45 grams carbohydrate, 3 grams fiber, 11mg cholesterol and 481 mg sodium (not counting salt added "to taste")
RECIPE FOR HUMMUS:
16 oz can chickpeas or garbanzo beans
¼ cup liquid from the can
4 T lemon juice
11/2 Tablespoon tahini
2 cloves garlic, crushed
½ teaspoon salt
2 Tablespoons olive oil