Photo: Anna Pelzer
Grilled Eggplant, Corn and Bread Salad with Tomato-Basil Vinaigrette
11 ingredients
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In this nontraditional take on classic Italian bread salad, basil is a fitting flavoring for a fresh tomato vinaigrette. More surprisingly, basil’s sweet anise-like hints perfectly accent the smokiness of the grilled eggplant and toasty flavor of the charred corn.
Estimated Nutrition (whole recipe, rough)
722
Calories
18g
Protein
16g
Fat
128g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large ripe tomatoes, about 1 lb. total
- 6 Tbs. thinly sliced fresh basil
- 2 Tbs. balsamic vinegar
- 8 Tbs. extra-virgin olive oil
- 2 large garlic cloves, minced
- 1/2 tsp. sea salt, plus more, to taste
- Freshly ground pepper, to taste
- 3 ears of corn, husks and silk removed
- 2 large eggplant, about 2 1/2 lb. total, cut crosswise into slices 1/2 inch thick
- 1 loaf (3/4 lb.)
- pugliese or other coarse country bread, cut into 1-inch cubes (about 4 cups)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes