Eggplant Panzanella

We added fresh tarragon for a boost of summer flavor, but you can add a handful of whatever herbs you have on hand. Basil and oregano would be delicious.

Eggplant Panzanella
Makes:
4 servings
Serving Size:
2 1/3 cup
Yields:
9 1/2 cups
Prep:
15 mins
Grill:
7 mins to 10 mins
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Eggplant Panzanella

Ingredients
1
8 ounce loaf baguette-style French bread, cut in half lengthwise
1
pound Japanese eggplant, sliced 1/2-inch thick
5
tablespoons extra-virgin olive oil
1/2
teaspoon kosher salt
1/4
teaspoon ground black pepper
1
clove garlic, halved
2
cups baby arugula
1 1/2
cups cherry tomatoes, halved
8
ounces fresh mozzarella, cut into 1-inch pieces
1/4
cup snipped fresh tarragon
1/4
cup red wine vinegar

Directions

  1. 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.
  2. 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.
  3. Add arugula, cherry tomatoes, mozzarella, tarragon, remaining oil, and vinegar to bowl. Toss all together. Season to taste with additional salt and pepper.

Nutrition Facts

(Eggplant Panzanella)
    Per serving:
  • 471 kcal cal.,
  • 27 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 40 mg chol.,
  • 728 mg sodium,
  • 37 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Test Kitchen Tip
Japanese eggplants have a narrow, straight shape and a tender, slightly sweet flesh. You can substitute regular eggplant in this dish as well as zucchini or yellow squash.
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