Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1 loaf of day-old bread, cut into cubes
- 1 pint of cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup of fresh basil leaves, torn
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat a grill pan or outdoor grill to medium-high heat.
2. Brush the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes on each side, until tender and lightly charred. Remove from the grill and set aside.
4. In a large bowl, combine the bread cubes, cherry tomatoes, red onion, and torn basil leaves.
5. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste.
6. Pour the dressing over the bread and tomato mixture and toss to combine.
7. Add the grilled eggplant slices to the bowl and gently toss to combine.
8. Let the panzanella sit for 10-15 minutes to allow the flavors to meld together.
9. Serve the grilled eggplant panzanella at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Grill pan or outdoor grill at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 30g
Protein: 6g
Fiber: 4g
Substitutions for ingredients:
- Use zucchini or yellow squash instead of eggplant
- Use any type of bread, such as sourdough or ciabatta
- Use red wine vinegar instead of balsamic vinegar
Variations:
- Add grilled chicken or shrimp for a protein boost
- Add crumbled feta or goat cheese for extra flavor
- Use different herbs, such as parsley or oregano, instead of basil
Tips and tricks:
- Use day-old bread for the best texture in the panzanella
- Don't overcook the eggplant or it will become mushy
- Let the panzanella sit for at least 10 minutes before serving to allow the flavors to meld together
Storage instructions:
Store any leftover panzanella in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the panzanella in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the grilled eggplant panzanella in a large bowl or on a platter for a rustic presentation.
Garnishes:
Garnish with additional torn basil leaves or a sprinkle of grated Parmesan cheese.
Pairings:
Pair the grilled eggplant panzanella with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the grilled eggplant panzanella with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the bread cubes are too dry, drizzle with a little extra olive oil before tossing with the dressing.
Food safety advice:
Make sure to wash all produce thoroughly before using.
Food history:
Panzanella is a traditional Italian bread salad that originated in Tuscany.
Flavor profiles:
The grilled eggplant panzanella is a combination of smoky, charred eggplant, tangy tomatoes, and crusty bread, all tossed in a flavorful dressing.
Serving suggestions:
Serve the grilled eggplant panzanella as a light lunch or as a side dish for grilled meats or fish.
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Region: Italian