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Dairy
Easy
30 Minutes
Diets 
1 small eggplant, cut lengthwise, then into half-moon slices
Gefen Salt, for sprinkling
1 bag frozen asparagus
Manischewitz Grapeseed Oil, for caramelizing
strong> red pepper, sliced
6 slices sourdough bread
garlic butter, for smearing
1 8-ounce (225-gram) package goat cheese
Sprinkle salt on the eggplant slices and let them sweat (to remove the bitterness) while asparagus and pepper are being caramelized. Pat dry before using.
Heat a cast-iron or a non-stick frying pan on high heat (to give a nice caramelization) and add a bit of canola oil. Caramelize the asparagus; remove and add the red pepper. Remove, add a bit more canola oil, and add the eggplant in batches so you don’t overcrowd the pan — these are more delicate and you want to keep the slices neat. Remove from pan.
Smear the outside of each slice of bread with garlic butter. Divide vegetables and cheese between the slices of bread, and top each one with another slice to form sandwiches. Place in a panini maker or back into your pan, and cook until sandwiches are crispy and cheese is melted.
Food and Prop Styling by Goldie Stern. Photography by Felicia Perretti. Food Consultant Chaya Surie Goldberger.
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