Seared Pork and Pickled Eggplant Panini

Name: Seared Pork and Pickled Eggplant Panini
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp minced chives; 340 grams Italian eggplant (about , sliced crosswise 1/8 inch thick; 1 Tbsp chopped flat-leaf parsley; 1 medium garlic clove, finely chopped; 59 milliliters extra-virgin olive oil; 680 grams pork tenderloins, sliced on the diagonal 1/2 inch thick, slices pounded 1/4 inch thick; 6 servings Salt and freshly ground pepper; 2 Tbsps sherry vinegar; 340 grams Taleggio cheese, rind removed, cheese cut into 12 slices; 1 teaspoon minced tarragon leaves; 12 inches thick slices of Italian country bread cut from 1 oval loaf; 113 grams stick unsalted butter, softened

Seared Pork and Pickled Eggplant Panini might be just the main course you are searching for. One serving contains 552 calories, 35g of protein, and 45g of fat. This recipe serves 6. From preparation to the plate, this recipe takes roughly 1 hour. If you have salt and pepper, olive oil, tarragon leaves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and primal diet.

Instructions

In a large skillet, heat 2 tablespoons of the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add half of the eggplant slices and fry over moderately high heat until golden brown, about 2 minutes per side.

Ingredients you will need

Eggplant

Transfer the fried eggplant to a rimmed platter lined with paper towels and season with salt and pepper. Repeat with 2 tablespoons of olive oil and the remaining eggplant slices. Discard the paper towels.

Ingredients you will need

Salt And Pepper

Olive Oil

Eggplant

Equipment you will use

Paper Towels

In a small bowl, mix the sherry vinegar with the chives, the parsley, the tarragon, the garlic and 1 tablespoon of the olive oil. Season the marinade with salt and pepper.

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Olive Oil

Marinade

Tarragon

Parsley

Chives

Garlic

Equipment you will use

Bowl

Pour the marinade over the fried eggplant and turn to coat the slices.

Ingredients you will need

Eggplant

Marinade

Let stand at room temperature for at least 10 minutes.

In a large skillet, heat 1 tablespoon of the oil. Season the pork with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork

Cooking Oil

Equipment you will use

Frying Pan

Add half of the pork slices to the skillet and cook over high heat until golden and no longer pink in the center, about 1 minute per side.

Ingredients you will need

Cooked Pork

Equipment you will use

Frying Pan

Transfer to a plate. Repeat with the remaining tablespoon of olive oil and the remaining pork.

Ingredients you will need

Olive Oil

Pork

Set 2 large cast-iron skillets over moderately high heat for about 5 minutes, or until very hot.

Spread 2 teaspoons of butter on one side of each slice of bread.

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Butter

Spread

Bread

Lay 6 slices on a work surface, buttered side down. Top each of the slices with one-sixth of the pork and pickled eggplant and 2 slices of cheese. Close the sandwiches with the remaining bread slices, buttered side up.

Ingredients you will need

Eggplant

Cheese

Bread

Pork

Place a sandwich in each cast-iron skillet and set a second heavy skillet directly on top of the sandwich. Set a large, heavy can in each skillet to weigh the sandwich down. Cook the panini over moderately high heat for 3 minutes. Flip each sandwich and cook for about 3 minutes longer, or until browned and crisp all over.

Equipment you will use

Frying Pan

Transfer the panini to a cutting board and cut them in half. Repeat with the remaining panini, reducing the heat to moderate.

Equipment you will use

Cutting Board