Chicken and Eggplant Panini

Chicken and Eggplant Panini
  • 4 servings
  • 0:05 Preparation
  • 0:15 Cooking
  • 0:20 Total Time


Add all
  • 2

    boneless chicken breasts, butterflied

  • 1

    large eggplant, sliced lengthways

  • Salt and pepper to taste

  • extra virgin olive oil as needed

  • 2 tsp.
    (10 mL)

    anise seeds

  • 4

    panini, split lengthways

  • 4 Tbsp.
    (60 mL)

    commercial tzatziki


Preheat barbecue to high.

Salt and pepper chicken and eggplant. Brush with olive oil. Sprinkle chicken with anise seeds.

Put chicken and eggplant on the oiled grill.

Grill eggplant 4 minutes per side and chicken 2 - 3 minutes per side.

Fill each panini with a slice of eggplant and half a chicken breast.

Close the sandwiches and put them on the barbecue pressing firmly for nice grill marks.

Add tzatziki sauce and serve.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007