Eggplant Panzanella

Eggplant Panzanella

Ingredients:

• 1 large eggplant, about 1 pound

• 2 thick slices sourdough bread or loaf (or 1 small French baguette, halved)

• 5 tablespoon extra-virgin olive oil

• 2 tbsp apple cider vinegar

• 1/2 tsp kosher salt, + more as needed

• 1/4 tsp ground black pepper, + more as needed

• 2 cup baby arugula

• 1 cup cherry tomatoes, halved

• 2 tbsp fresh tarragon, oregano or basil

1. Heat the grill or grill pan on medium-high.

2. Wash the eggplant, dry and cut into 1/2-inch slices. Using 2 tablespoons of oil, generously brush the cut slices of eggplant and the slices of bread. Sprinkle the eggplant with the salt and pepper.

3. Grill the eggplant for 3 - 4 minutes per side. Place on a cutting board. Grill the bread 2 to 3 minutes, or until toasted. Diced the eggplant slices and the bread. Place in a large salad bowl.

4. Add arugula, tomatoes, tarragon/oregano/basil, remaining oil and vinegar to the bowl. Toss to combine. Taste; add more salt and pepper if needed.

5. Serve immediately.

Yield: 4 servings (about 2 1/4 cup each)

Notes&Tips:

• Eggplant Panzanella is a dish suited best for summer or when you want to bring summer into your home. It is simple, easy and delicious!

• Serve this salad with any of your favorite grilled meat: chicken, lamb or steak; or as a vegetarian option. If you're serving Eggplant Panzanella as a vegetarian option, you could add beans or lentils as your protein option.

• I used the purple eggplants found in American supermarkets, but you could also use the smaller Japanese eggplant for this dish.