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Eggplant and Tomato Panzanella: Bread Salad

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“This is one of my favorite summertime sidedishes. Tossing the salad while the eggplant is still warm softens the mozzarella and really brings the whole dish together”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
  3. Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
  4. Roast in preheated oven for 20 minutes or until tender and golden brown.
  5. To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
  6. To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.

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