Harvard Farmers Market

I don’t know where the week went, but somehow I missed it…and forgot to share Erin at Fresh 365’s recipe from last week.  Thankfully the eggplant are still in season so you can indulge yourself is this delicious sandwich.

Roasted Eggplant Panini
makes 4 panini

1 medium eggplant, cut into 1/4″ slices
2 c cherry tomatoes, halved
3 T olive oil
salt and pepper, to taste
4 oz goat cheese
2 T grated Asiago or Parmesan cheese
1/2 c basil leaves, coarsely chopped
eight 1/2”-thick slices ciabatta bread

Preheat oven to 350F. Arrange eggplant and tomato halves, cut side up, on a baking sheet. Drizzle with 2 T olive oil and sprinkle with salt and pepper. Roast 45 minutes until vegetables are cooked through (small eggplant slices may be done after 35 minutes).

In a small bowl, mix together goat cheese, Asiago and basil. Slather each bread slice with the goat cheese spread. Arrange roasted eggplant and tomatoes on four slices, and top each with an additional bread slice.

In a large skillet, heat 1 T olive oil, over medium-high heat. Transfer panini to the skillet and place a heavy pan on top, pressing panini down. Cook 3-5 minutes, until golden brown. Flip panini, adding 1 T olive oil if needed, and cook 3-5 minutes, until golden brown. Serve warm.

As always, make sure to visit the Fresh 365 site for more detailed instructions and images as well as to check out Erin’s other great recipes.  This week she has created Tomatillo Soup and Two Corn Polenta.