Hi guys !
This week was a super fun one. I finished my Food Blogging Certificate Program at the Natural Gourmet Institute and i loved everything about the program but i must say this world is so much more complicated than what i expected. I’m not having second thoughts about this blog, but i need to process lots of new information and apply it here. So hopefully you’ll be seeing improves on the blog soon.
And it’s finally fall in NY and it is beautiful. I must say I was getting tired of the hot and sweat, although i will miss summer tomatoes and wearing little summer dresses ( i had an awesome tan). But tomatoes are still here, and it’s not that cold yet so you still want to eat salad right? This roasted eggplant panzanella is for you !
I know Panzanella is the quintessential summer salad, but to me the color of this farmer’s market tomatoes and the addition of some roasted vegetables and toasted nuts makes it immediately cozier and more chill weather appropriate. You can eat it while it’s still warm so to me it is an excellent quick-lunch or dinner with a nice glass of wine to enjoy on every season.You can make as many vertions of this salad as you want, but bread is a must. Bread is actually the star in this dish.
This vertion was inspired by The Bojon Gourmet roasted eggplant panzanella
Roasted Eggplant Panzanella
1 medium eggplant
3 medium-sized ripe Black Krim or Roma tomatoes
1 cup Sourdough or country-style bread cubes
1/2 cup green or black olives (I used green in this recipe)
1 tablespoon capers, drained
2 tablespoons pine nuts, toasted (or sliced almonds)
1/2 cup of fresh ricotta, feta or mozzarella (I used feta in this recipe)
Big handful basil leaves, torn
2 tablespoons extra virgin olive oil, separated
1 tablespoon salt
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1.Cut the eggplant in cubes and put them in a big bowl with water and 1 tablespoon of salt. Leave them to rest. Pre heat the oven to 400ºF or 200ºC.
2.In a baking pan, toss the bread cubes with a tablespoon of olive oil, spread in a single layer and bake until crisp and golden brown, flipping them, 5-10 minutes per side. Place them in a large bowl.
3.In the same baking pan, toss the drained eggplant pieces with the other tablespoon of olive oil. Bake until golden and tender, 15 – 20 minutes, turning them halfway through.Mix them with the bread.
4.Add the chopped tomatoes, drained capers, toasted pine nuts, halved olives and basil leaves.
5. For the vinaigrette, whisk salt, pepper and lemon juice in a bowl until salt is dissolved, add olive oil while whisking.
Toss the salad with the vinaigrette and let stand 10 minutes. This will help the bread to absorb the tomato and vinaigrette juices. Add feta crumbs to serve.