Eggplant Panzanella
We had an unexpected visitor to our Crow River SFA board meeting last night.
Roasted Eggplant Panzanella Salad
This is delicious as a warm salad but gets even better with age. When this is first made the croutons are crunchy. As they absorb the dressing and the juices from the tomatoes and eggplant they become rich and almost creamy. I like this with arugula. Arugula won't hold up long, so I add that right before serving.
1 large eggplant
1 loaf ciabatta bread
4 large tomatoes, roughly chopped
1large clove garlic, whole
1/2 cup extra virgin olive oil
2 Tbsp. white wine vinegar
1 tsp. salt
1/2 tsp. pepper
1/4 cup chopped fresh basil
Heat oven to 425 degrees F. With a small sharp knife, pierce the eggplant about four times to release steam while it roasts. Place eggplant on rimmed baking sheet lined with foil for easy clean up. Roast eggplant 1 hour or until it has completely softened and collapsed. Set aside to cool.
Slice ciabatta in half lengthwise. Bake directly on the shelf in oven along with the eggplant until browned and somewhat dry, about 10 to 15 minutes. Cut garlic clove in half and scrub onto cut surface of bread. The toasted bread will act like a grater and the surface of the bread will be covered in mashed garlic. Cut into cubes.
When eggplant is cool enough to handle, strip off skin. Cut off stem end and roughly chop. Toss eggplant with bread and tomatoes.
Whisk together oil, vinegar, salt and pepper. Drizzle over salad and toss with basil. Taste and adjust seasoning with salt and pepper.
Makes 8 servings
