Panini alla Norma

• 份量: Makes 4 panini.

食材

1 pound firm, shiny eggplant, either Japanese or regular globe-shaped

Salt

Extra-virgin olive oil

4 large pieces ciabatta, each 5 x 4 inches, or

4 slices crusty flatbread

¼ cup Basil Pesto Spread (see page 29)

28

2 tablespoons coarsely chopped walnuts

1 large ripe but firm tomato, cored and cut into 8 slices

4 ounces moist ricotta salata, coarsely crumbled

8 large fresh basil leaves

步驟

Trim the tops of the eggplant. Slice lengthwise about ¼ inch thick. If time permits, salt slices lightly and let drain for 30 minutes. Wipe dry. Brush eggplant on both sides with olive oil. Arrange the eggplant slices on a baking sheet. Bake at 400° for about 10 minutes. Turn slices over and brush with more olive oil if slices appear dry. Cook about another 10 minutes, or until the eggplant is tender and lightly golden. Remove from oven and blot off excess oil with paper towels. Slice the bread in half horizontally. Toast lightly to crisp bread. Spread half the pesto on the 4 bottom slices of bread. Sprinkle with walnuts. Layer eggplant slices over the pesto. Top with tomato slices, crumbled ricotta salata, and whole basil leaves. Spread remaining pesto on the other bread

slices. Cover and press down lightly.