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Roasted Eggplant Panzanella with Capers, Olives, and Pine Nuts {gluten-free, vegan option}
THE BOJON GOURMET16Ingredients
55Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. dried currants (15 g)
- 1 Tbsp. red wine vinegar (15 ml)
- 2 Tbsp. boiling water
- 1 lb. eggplant (450 g, about 5 asian eggplants, or 1-2 globe eggplants)
- 8 Tbsp. extra virgin olive oil (divided, 120 ml)
- coarsely ground black pepper
- salt
- 10 oz. bread (hearty white-ish, such as Bread Srsly Gluten-Free Sourdough, crusts removed if very hard, sliced thickly and torn into 1-2” chunks, 4 cups)
- 2 Tbsp. champagne vinegar (or white wine vinegar, more to taste, 30 ml)
- 2 garlic cloves (medium, put through a garlic press or minced)
- 4 ripe tomatoes (medium-sized, cut into chunks, 400 g)
- 3/4 cup pitted Castelvetrano olives (halved, 100 g)
- 3 Tbsp. pine nuts (lightly toasted, 25 g)
- 1 handful basil leaves (torn)
- 1 Tbsp. capers (drained, 10 g)
- 8 oz. ricotta salata (feta, or mozzarella, for serving, optional, 225 g)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium800mg33% |
| Potassium760mg22% |
| Protein15g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A30% |
| Vitamin C35% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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