Sheet Pan Eggplant Panzanella for Two
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 839
- Total Fat
- 43
- Saturated Fat
- 6
- Carbohydrates
- 94
- Dietary Fiber
- 23
- Sugar
- 23
- Protein
- 24
- Cholesterol
- 0
- Sodium
- 1384
- Total: 30 min
- Active: 25 min
Ingredients
4 ounces ciabatta bread, cut into 1-inch cubes
1/2 small eggplant or 1 Japanese eggplant (about 8 ounces), cut into 1-inch cubes
1 small red bell pepper (about 6 ounces), cut into 1-inch pieces
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 small red onion (about 2 ounces), thinly sliced
5 tablespoons red wine vinegar
2 teaspoons granulated sugar
1 tablespoon drained capers
2 teaspoons Dijon mustard
1 clove garlic, grated
One 14.5-ounce can chickpeas, drained and rinsed
1/2 cup packed roughly torn fresh basil leaves
1/2 cup packed roughly torn fresh mint leaves
Directions
- Preheat the oven to 450 degrees F.
- Toss together the bread, eggplant, red pepper, 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet until evenly coated. Bake until the bread is golden brown and crispy and the vegetables are softened and caramelized, 18 to 20 minutes.
- Meanwhile, add the onions, 3 tablespoons of the vinegar, 1 teaspoon of the sugar and 1/4 teaspoon salt to a small bowl and let sit until the onions are softened and just slightly pickled, about 15 minutes. Drain and set aside.
- Whisk together the capers, Dijon, garlic, remaining 2 tablespoons vinegar and remaining 1 teaspoon sugar in a medium bowl until incorporated. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Fold in the chickpeas.
- Transfer the bread, eggplant, red peppers and onions to the bowl with the chickpeas and fold until evenly coated. Let cool slightly, about 5 minutes. Gently fold in the basil and mint and serve immediately.