Grilled Eggplant Sandwich

4 ciabatta rolls, split open

2 medium-sized eggplant, peeled and sliced in rounds

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1 red onion, thinly sliced

1 C of feta cheese, crumbled

Large bunch of fresh mint

Roasted red pepper aioli

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Peel and slice eggplant into ½ inch rounds. Brush one side generously with olive oil and a spritz of salt and pepper. Place, oil side down, into a preheated grill pan. Brush with oil and season the other side. Cook until eggplant softens and is marked. Do not overcook. Just look for marks and a slight softening in texture.

To assemble the sandwich: spread both sides of the ciabatta bread with the aioli. Layer on eggplant, red onion, feta and mint. See photo. Brush tops of sandwiches with olive oil and place in a Panini press for grilling. Alternately, place sandwiches back in your grill pan and weight the tops and flip over to crisp the other side.

Just crisp up the bread. No need to heat all the way through. Slice on the diagonal and serve. These are incredible. Flavor packed, great texture, and punches of freshness.

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