Paninis of Aubergines and Bresaola with Candied Lemon Recipe

Ingredients:

1 large aubergine, sliced into rounds
4-5 slices of bresaola
4 slices of ciabatta bread
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
1/2 teaspoon of garlic powder
Salt and black pepper to taste
For the candied lemon:

1 lemon, sliced thinly
1/2 cup of sugar
1/2 cup of water

Instructions:

Preheat your grill pan or grill to medium-high heat.
In a small saucepan, combine the sugar and water for the candied lemon and bring it to a boil. Reduce heat and let the mixture simmer until the sugar dissolves. Add the thinly sliced lemon and continue to simmer for 10-12 minutes or until the liquid has reduced and the lemon has become translucent. Remove from heat and let the candied lemon cool.
In a separate bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and black pepper, and brush it onto each side of the aubergine rounds. Grill the aubergine rounds for about 4-5 minutes on each side or until they are tender and have grill marks.
Toast the ciabatta slices and assemble the paninis with the bresaola, grilled aubergines, and candied lemon.
Serve immediately and enjoy!

Verdict and Serving Suggestions:

The combination of the savory bresaola, grilled aubergines, and sweet candied lemon make for a perfect umami taste in your mouth. The crispy and toasted ciabatta bread adds extra texture to the sandwich that is sure to impress your guests. Serve this panini as an appetizer or as a main meal accompanied by a refreshing salad or soup.