Dinners Are Served: Ten Meals for Less than $50


Panini with Fresh Eggplant, Roasted Peppers, Arugula and Balsamic Drizzle

1 small baguette
1 small eggplant
1/2 jar of roasted red peppers, cut into strips
2 cups of arugula
3 tablespoons balsamic vinegar
1 ½ tablespoons sugar
1 tablespoon olive oil
½ tablespoon salt
¼ tablespoon pepper

Preheat oven to 375. Peel skin off of eggplant leaving strips of skin remaining and slice into ¼ inch slices. Brush eggplant with 1 tablespoon olive oil and sprinkle salt and pepper over eggplant. Place eggplant slices on baking sheet and bake for about 15-20 minutes. Turn once, half way through baking time.
While eggplant is cooking, heat balsamic vinegar and sugar in saucepan over medium high heat and whisk together. Bring to a boil and allow mixture to reduce to about half. Slice baguette and cut to form two sandwich size pieces. Layer eggplant slices on bread and top with roasted red pepper strips, arugula and then drizzle with balsamic reduction.

This recipe is available in The Handbook to be downloaded and printed.

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