Eggplant Panzanella
PREP 15 minutes
GRILL 7 minutes
SERVES 4
See Also: Pappardelle Primavera with Spring Vegetables Recipe
Ingredients:
- 1 8-oz. loaf baguette-style French bread, cut in half lengthwise
- 1 lb. Japanese eggplant, cut into 1⁄2-inch slices
- 5 Tbsp. olive oil
- 1⁄2 tsp. salt
- 1⁄4 tsp. black pepper
- 1 clove garlic, halved
- 2 cups baby arugula
- 1 1⁄2 cups cherry tomatoes, halved
- 8 oz. fresh mozzarella, cut into 1-inch pieces
- 1⁄4 cup snipped fresh tarragon
- 1⁄4 cup red wine vinegar
See Also: Gnocchi with Mozzarella and Broccolini Recipe
Directions:
- Brush the cut sides of the bread and the eggplant slices with 2 Tbsp. of the oil. Sprinkle eggplant with salt and pepper.
- Grill eggplant slices, covered, over medium heat 5 to 7 minutes or until tender, turning once. Transfer to a cutting board. Grill bread, cut sides down, 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 bowl. Add remaining ingredients and remaining oil to bowl. Toss to combine. Season to taste with additional salt and pepper.
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