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Eggplant & Mozzarella Paninis Fill 1 Created with Sketch.

with Caramelized Stone Fruit & Arugula Salad

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories

The panini is an Italian sandwich that’s traditionally toasted on a grill or in a press. In this recipe, we’re making gourmet ciabatta, eggplant and mozzarella paninis on the stove, using a heavy pot to press them down and create their distinctive, crispy texture. On the side, we’re serving a classic tomato sauce, along with an incredibly tasty treat: a salad of arugula and caramelized stone fruit. (Depending on what’s best in your area, we’ll be sending you either a plum or a pluot.) When heated, the stone fruit’s natural sugars caramelize and brown, resulting in rich, complex sweetness—the perfect pairing for the hearty, melty sandwiches.

fresh
ingredients
Eggplant & Mozzarella Paninis with Caramelized Stone Fruit & Arugula Salad
Title
  • 2 Ciabatta Rolls
  • 1 15-Ounce Can Crushed Tomatoes
  • ½ lb Fresh Mozzarella Cheese
  • 3 cloves Garlic
  • 3 oz Arugula
  • 1 Eggplant
  • 1 bunch Basil
  • 1 Tbsp Dijon Mustard
  • 1 Stone Fruit
  • 1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Pit the stone fruit and cut into wedges. Cut off and discard the stem end of the eggplant; slice into ½-inch-thick rounds. Thinly slice the mozzarella cheese. Halve the ciabatta rolls horizontally. Pick the basil leaves off the stems; discard the stems.

Make the sauce:
2 Make the sauce:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes; reduce the heat to low. Simmer, stirring occasionally, 14 to 16 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.

Caramelize the stone fruit & make the vinaigrette:
3 Caramelize the stone fruit & make the vinaigrette:

While the sauce simmers, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the stone fruit; season with salt and pepper. Cook, flipping occasionally, 3 to 5 minutes, or until caramelized and slightly softened. Transfer to a plate. Wipe out the pan. While the stone fruit caramelizes, in a bowl, combine the vinegar and mustard; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Cook the eggplant:
4 Cook the eggplant:

In the pan used to caramelize the stone fruit, heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant in a single, even layer. (If necessary, work in batches.) Season with salt and pepper. Cook 3 to 5 minutes per side, or until browned and tender. Transfer to a plate. Wipe out the pan.

Assemble & toast the paninis:
5 Assemble & toast the paninis:

Place the ciabatta rolls on a clean, dry work surface. Spread a layer of the sauce onto the cut sides of each roll (you will have extra sauce). Divide the mozzarella cheese and basil between the bottoms of the rolls; season with salt and pepper. Top with the cooked eggplant and the tops of the rolls. In the pan used to cook the eggplant, heat 2 teaspoons of olive oil on medium until hot. Add the assembled paninis; place a heavy pot on top of the paninis to press them down. Cook 2 to 4 minutes per side, or until the cheese has melted and the bread is toasted. Transfer to a cutting board to cool slightly.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

In a large bowl, combine the caramelized stone fruit and arugula; season with salt and pepper. Add as much of the vinaigrette as you’d like; toss to thoroughly coat and season with salt and pepper to taste. Cut the toasted paninis in half diagonally and divide between 2 plates. Serve with the salad and remaining sauce on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Pit the stone fruit and cut into wedges. Cut off and discard the stem end of the eggplant; slice into ½-inch-thick rounds. Thinly slice the mozzarella cheese. Halve the ciabatta rolls horizontally. Pick the basil leaves off the stems; discard the stems.

2 Make the sauce:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes; reduce the heat to low. Simmer, stirring occasionally, 14 to 16 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.

3 Caramelize the stone fruit & make the vinaigrette:

While the sauce simmers, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the stone fruit; season with salt and pepper. Cook, flipping occasionally, 3 to 5 minutes, or until caramelized and slightly softened. Transfer to a plate. Wipe out the pan. While the stone fruit caramelizes, in a bowl, combine the vinegar and mustard; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

4 Cook the eggplant:

In the pan used to caramelize the stone fruit, heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant in a single, even layer. (If necessary, work in batches.) Season with salt and pepper. Cook 3 to 5 minutes per side, or until browned and tender. Transfer to a plate. Wipe out the pan.

Cook the eggplant:
Assemble & toast the paninis:
5 Assemble & toast the paninis:

Place the ciabatta rolls on a clean, dry work surface. Spread a layer of the sauce onto the cut sides of each roll (you will have extra sauce). Divide the mozzarella cheese and basil between the bottoms of the rolls; season with salt and pepper. Top with the cooked eggplant and the tops of the rolls. In the pan used to cook the eggplant, heat 2 teaspoons of olive oil on medium until hot. Add the assembled paninis; place a heavy pot on top of the paninis to press them down. Cook 2 to 4 minutes per side, or until the cheese has melted and the bread is toasted. Transfer to a cutting board to cool slightly.

6 Make the salad & plate your dish:

In a large bowl, combine the caramelized stone fruit and arugula; season with salt and pepper. Add as much of the vinaigrette as you’d like; toss to thoroughly coat and season with salt and pepper to taste. Cut the toasted paninis in half diagonally and divide between 2 plates. Serve with the salad and remaining sauce on the side. Enjoy!

Make the salad & plate your dish: