Grilled Eggplant Panzanella
2-4
servings
Main
Course
Print Recipe
Ingredients
Directions
For the salad:
1 md
eggplant, sliced into 3/4-inch-thick rounds
1 md
ed bell pepper, seeded and cut into quarters
Half a yellow onion, cut into ½-inch-thick rounds
¼ c
extra-virgin olive oil, divided
Kosher salt, to taste
Three ½-inch-thick slices of sourdough bread
10
Castelvetrano olives, roughly chopped
2 tbsp
golden raisins
2 tbsp
balsamic vinegar
1 tsp
granulated sugar
2 md
tomatoes, cut into bite-size wedges
4 oz
fresh mozzarella, torn into bite-size pieces
⅓ c
fresh basil leaves, torn
For the dressing:
2 tbsp
red wine vinegar
Kosher salt and black pepper, to taste
¼ c
extra-virgin olive oil
Packed with tender eggplant, sweet bell peppers, juicy tomatoes, and soft pieces of fresh mozzarella, this recipe is a mash-up of a classic panzanella and Sicilian eggplant caponata. In keeping with the agrodolce (sweet-and-sour) flavor of a classic caponata, this salad features balsamic and red wine vinegars offset by the sweetness of golden raisins and a touch of sugar. For the best flavor, be sure to let the grilled veggies marinate with the olives, raisins, and sweet balsamic for at least 30 minutes.
Directions
- Prepare a gas or charcoal grill. Cover and heat—you’re looking for medium-high to high heat.
- Meanwhile, brush both sides of the eggplant, bell pepper, and onion slices with about 3 tablespoons of olive oil, then sprinkle with salt. Optionally, pierce skewers lengthwise through the onion slices to help hold them together as they grill. Working in batches, grill all the vegetables until they’re soft and lightly charred—about 4 to 6 minutes per side. It’s especially important to ensure that the eggplant slices are very tender before removing them from the grill. Let the veggies sit until they’re cool enough to handle.
- Meanwhile, brush both sides of each slice of bread with the remaining tablespoon of olive oil, then grill for about 2 minutes per side or until toasted and lightly browned. Then tear the bread into bite-size pieces.
- Once the vegetables have cooled a bit, place them on a cutting board and roughly chop them into bite-size pieces. Next transfer the vegetables to a large salad bowl along with the olives, golden raisins, balsamic vinegar, and sugar. Cover and refrigerate for at least 30 minutes and up to a day, to allow the flavors to marry.
- About 30 minutes before serving, place the tomato wedges in a colander set over a bowl and sprinkle them liberally with salt. Toss to combine, then set aside for 15 to 20 minutes—juice will collect in the bowl below. At this point, transfer the tomatoes to the salad bowl along with the torn bread, mozzarella cheese, and basil.
- To the bowl with the tomato juice, whisk in the red wine vinegar, salt, and pepper, then slowly stream in the olive oil, whisking all the while. The dressing will be quite thin and watery. Pour it all over the salad and toss well to combine. Let the salad sit for 10 minutes before serving to allow the bread to soak up the dressing.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.