Autumn Roasted Eggplant & Toasted Ciabatta Panzanella Salad

  • serves 0

Courtesy of Chef Matt Jennings from La Laiterie Restaurant in Rhode Island.

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Directions for: Autumn Roasted Eggplant & Toasted Ciabatta Panzanella Salad


2 cup mixed baby greens, including some baby spinach

2 cup diced eggplant, already roasted

2 cup sliced cippolini onions, roasted

1 cup brussel sprout leaves, blanched

¼ lb(s) shredded 'Piave' or Parmigiano cheese

¾ cup extra virgin olive oil

¼ cup sherry or red wine vinegar

1 tsp fresh parsley, chopped

1 tsp fresh thyme, chopped

2 clove garlic, minced

½ tsp honey

½ tsp salt

⅒ tsp freshly ground black pepper

Italian bread cubes- if you can't find ciabatta, substitute foccacia (2-3 cups should do it)


1. Prepare the dressing - olive oil, balsamic vinegar, parsley, basil, garlic, honey, S & P. Toss the bread cubes, eggplant & cippolini onions in the dressing and let it sit in the fridge for about 20 minutes.

2. Wash and dry the lettuces (including baby spinach and brussels sprout leaves). Pour the bread, eggplant and cippolini onion mixture over the greens. Sprinkle with cheese. Serve and enjoy!

See more: Cheese, Rice/Grain, Italian, Main, Lunch, Dinner, Side, Salad


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