Panzanella With Grilled Eggplant
Published August 6, 1994
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
A ¾-pound eggplant, sliced ½-inch thick
A 6-inch piece French or Italian bread, crusts removed
2 large cloves garlic, split
1 ½ pounds ripe tomatoes, coarsely chopped
½ cup chopped sweet onion
¼ cup red wine vinegar
4 tablespoons extra-virgin olive oil
2 tablespoons slivered fresh basil leaves
Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
11 grams carbs; 133 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 486 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This was too heavy on the vinegar. I'd cut back by 20%, taste and add more if you'd like.