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Sheet Pan Eggplant Panzanella: A Cozy Culinary Duet

25 minutes Cook
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The fusion of robust flavours and the simplicity of preparation make Sheet Pan Eggplant Panzanella a delightful culinary adventure for two. This dish not only encapsulates the essence of Mediterranean cuisine but also brings together the bold, smoky notes of roasted eggplant with the freshness of a classic Panzanella salad. So, let’s embark on a journey to create a symphony of tastes on a single sheet pan.

Historical Context:

Panzanella, a traditional Italian bread salad, traces its roots back to the countryside, where resourcefulness turned stale bread into a delectable dish. The marriage of bread, ripe tomatoes, and a drizzle of olive oil has been cherished for generations. Our rendition introduces a contemporary twist with the inclusion of roasted eggplant, elevating the dish to new heights.

Ingredients:

  • For the Sheet Pan Eggplant:
  • 1 medium-sized eggplant, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • For the Panzanella Salad:
  • 2 cups rustic bread cubes
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • For the Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • Salt and pepper to taste

Utensils:

  • Baking sheet
  • Mixing bowl
  • Whisk
  • Sharp knife
  • Cutting board

The Process

Sheet Pan Eggplant:
Preheat your oven to 425°F (220°C).
Arrange the eggplant slices on the baking sheet.
Drizzle olive oil over the eggplant, ensuring even coverage.
Sprinkle dried oregano, salt, and pepper over the slices.
Roast in the oven for 20-25 minutes or until the edges turn golden brown.
Panzanella Salad:
In a mixing bowl, combine the bread cubes, cherry tomatoes, cucumber, red onion, and olives.
In a separate bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
Pour the dressing over the salad and toss gently until well combined.
Bringing It Together:
Once the eggplant is roasted, let it cool for a few minutes.
Add the roasted eggplant slices to the Panzanella salad, gently folding them in.
Allow the flavours to meld for a few minutes before serving.

Conclusion:

This Sheet Pan Eggplant Panzanella is a celebration of contrasting textures and tastes. The hearty eggplant meets the crunch of rustic bread, while the vibrant salad harmonises with the smokiness of roasted goodness. Enjoy this intimate culinary experience for two!

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prep time
15 minutes
cooking time
25 minutes
servings
2
total time
45 minutes

Equipment

  • Baking sheet

  • Mixing bowl

  • Whisk

  • Sharp knife

  • Cutting board

Ingredients

  • For the Sheet Pan Eggplant:

  • 1 medium-sized eggplant, sliced

  • 2 tablespoons olive oil

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • For the Panzanella Salad:

  • 2 cups rustic bread cubes

  • 1 cup cherry tomatoes, halved

  • 1/2 cucumber, diced

  • 1/4 red onion, thinly sliced

  • 1/4 cup Kalamata olives, pitted and halved

  • For the Dressing:

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 garlic clove, minced

  • Salt and pepper to taste

Instructions

1
Sheet Pan Eggplant: Preheat your oven to 425°F (220°C). Arrange the eggplant slices on the baking sheet. Drizzle olive oil over the eggplant, ensuring even coverage. Sprinkle dried oregano, salt, and pepper over the slices. Roast in the oven for 20-25 minutes or until the edges turn golden brown.
2
Panzanella Salad: In a mixing bowl, combine the bread cubes, cherry tomatoes, cucumber, red onion, and olives. In a separate bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper. Pour the dressing over the salad and toss gently until well combined. Bringing It Together:
3
Once the eggplant is roasted, let it cool for a few minutes. Add the roasted eggplant slices to the Panzanella salad, gently folding them in. Allow the flavours to meld for a few minutes before serving.

Notes

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