Eggplant and Tomato Panzanella: Bread Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is one of my favorite summertime sidedishes. Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together Ingredients:
1/2 loaf french bread, cut into 1-inch cubes |
2 finely minced garlic cloves |
2 tablespoons olive oil |
2 tablespoons melted butter |
salt and pepper |
1/4 cup balsamic vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil |
1 tablespoon chiffonade mint |
1 tablespoon chiffonade basil (trust me, the herbs really make the dish) |
2 large eggplants, cut into 1-inch cubes |
1 tablespoon olive oil |
1 tablespoon melted butter |
salt and pepper |
3 cups halved cherries or 3 cups grape tomatoes |
1/4 lb fresh mozzarella cheese, cut into 1-inch cubes |
Directions:
1. Preheat oven to 425 degrees F.
2. Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
3. Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
4. Roast in preheated oven for 20 minutes or until tender and golden brown.
5. To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
6. To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.
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