Monday, September 8, 2014
There is a great little bakery in Newport Oregon called Panini. It's about a 25 mile trip one way but it is the nearest "big" town. The owner is a relatively young man I'm guessing in his middle thirties. The shop has three tables and a sit down bar inside and 2 tables out front. The walls are decorated with local artist's work, always very eclectic. Nothing fancy about this place at all. We go there quite often for living so far away. They make the best mocha coffee I've ever had and the most wonderful pastries. They also make the most delicious eggplant sandwich.
Today's post is all about trying to replicate this dish, let me explain. First the eggplant is roasted and then served on freshly made focaccia bread. Then the sides are slathered with an aioli mayonnaise topped with the eggplant, red onion, sun dried tomatoes and feta cheese, then drizzled with a balsamic vinegar. Did I mention how good this was.........My version is not exactly the same but it is a close second. Thanks Joey for all the great food.
* I roasted two eggplants which was way too much for my husband and I but I used the eggplant later for another dish *
2 tablespoons olive oil
2 to 3 sun dried tomatoes in olive oil
2 thin slices red onion
1/4 cup feta cheese
4 slices whole wheat bread/focaccia
1 clove garlic (pressed)
1/8 teaspoon salt
1/4 cup mayo
1 tablespoons olive oil
1 teaspoon fresh lemon juice
Preheat oven to 400F.
Slice eggplant into 1/2 inch rounds, then using fork tines poke rounds and then sprinkle with salt. Let set 15 to 20 minutes. Pat rounds dry using paper towels or clean dish towel. Pour olive oil into shallow dish and brush both sides of eggplant with olive oil.
Place rounds on a baking sheet and bake 15 to 20 minutes until lightly browned, turn and roast on other side another 15 to 20 minutes. Remove from oven, set aside.
Meanwhile, while eggplant is roasting, prepare the aioli. Remove skin from garlic, mash garlic and salt in a small bowl until a paste is formed. Whisk in mayonnaise, olive oil and lemon juice. Season to taste if needed salt and pepper.
Take roasted eggplant, slice into fourths add to a small bowl then add sun dried tomatoes, red onion, feta cheese, 2 sprinkles of balsamic and combine together. Slather bread of choice with your aioli, then mound the eggplant mixture, place other side on top. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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