Eggplant And Tomato Panzanella Bread Salad Recipes

EGGPLANT PANZANELLA

Steps:

• Brush the cut sides of the bread and the eggplant slices with 2 tablespoons of the oil. Sprinkle eggplant with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• For a gas or charcoal grill, grill the eggplant slices on the rack of a covered grill directly over medium heat for 5 to 7 minutes or until tender, turning once. Remove to a cutting board and set aside. Grill the bread, cut sides down, for 2 to 3 minutes or until toasted. Cool slightly. Rub bread with cut sides of garlic. Cut bread into bite-size pieces. Place bread and eggplant in a large salad bowl.
• Add arugula, cherry tomatoes, mozzarella, tarragon, remaining oil, and vinegar to bowl. Toss all together. Season to taste with additional salt and pepper.

PANZANELLA

Steps:

• Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
• Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
• Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
• In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
• Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
• Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
• Garnish with the basil sprigs and serve.

EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD

Steps:

• Preheat oven to 425 degrees F.
• 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.
• Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
• Roast in preheated oven for 20 minutes or until tender and golden brown.
• To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
• To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.

EGGPLANT AND TOMATO SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Arrange eggplant slices on a plate and sprinkle both sides with salt. Let sit until juicy, 15 to 20 minutes. Rinse in cold water and pat dry with a paper towel. Place slices on the prepared baking sheet.
• Bake in the preheated oven until tender, 20 to 25 minutes, flipping halfway through.
• Remove eggplant from the oven and let cool down. Cut into 1/4-inch squares.
• Combine eggplant, tomatoes, parsley, and onion in a bowl. Season with salt and pepper and gently mix to combine. Add olive oil and mix again before serving.

PANZANELLA WITH GRILLED EGGPLANT

Steps:

• Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
• Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.
• Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.