Grilled Vegetable & Goat Cheese Paninis with Fresh Tarragon
2 Japanese eggplants, unpeeled and cut into ½-inch lengthwise slices
2 small zucchini, cut into 8 (¼-inch) lengthwise slices
¼ teaspoon salt
8 (1-ounce) slices whole wheat bread
8 tablespoons soft goat cheese with black pepper
1 tablespoon chopped fresh tarragon
¼ cup chopped roasted red pepper (not packed in oil)
1 Spray panini maker with nonstick spray and preheat to high.
2 Spray eggplants and zucchini with nonstick spray and sprinkle with salt; place in panini maker. Close lid and cook until vegetables are softened, about 5 minutes. Transfer to sheet of foil to cool slightly.
3 Spread each of 4 slices of bread with 2 tablespoons of goat cheese; sprinkle evenly with tarragon. Top evenly with eggplants, zucchini, and roasted pepper. Cover with remaining 4 slices of bread.
4 Place sandwiches in panini maker. Close lid and cook until bread is well marked and crisp and filling is heated through, about 4 minutes.
PER SERVING (1 sandwich): 207 Cal, 5 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 7 mg Chol, 524 mg Sod, 30 g Carb, 7 g Sugar, 6 g Fib, 12 g Prot, 94 mg Calc.
FYI Japanese eggplant is one of the several varieties of eggplant available in some supermarkets, produce, and specialty food stores. Long, thin, purple Japanese eggplants have bright green stems (known as calyxes). They are tender and sweet tasting.