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Panzanella with Grilled Eggplant, Corn & Tomatoes


  • 2 Asian Eggplants or 1 Italian Eggplant, sliced and grilled
  • 1-2 ears of Corn, Grilled
  • 2 tomatoes, blanched and cubed
  • 2 cloves garlic, minced
  • Hearty bread such as ciabatta, cubed
  • 2 Tbsp. Olive oil
  • 2 Tbsp. balsamic vinegar
  • Fresh Basil to taste, sliced into thin strips
  • salt and pepper to taste


1. Cut an 'x' in bottom of tomatoes and blanch in boiling water 2-3 minutes to peel skins and immediately place into ice bath to stop cooking. Slice into bite size pieces when cool.

2. Grill corn and remove kernals from cob.  Coat eggplant slices with half of olive oil, salt and pepper.  Grill and cut into even pieces.

3.  Combine tomatoes, corn, eggplant, garlic and bread in a bowl.  Toss with remaining olive oil, balsamic vinegar, salt, pepper and basil.  Serve immediately. 

Serves 4. 

Recipe adapted from Sarah S.