Toasted Bread Panzanella with Grana Padano
Ingredients2-3 medium aubergines
150 g Grana Padano
400 g rustic bread
1 red onion
2 garlic cloves
apple cider vinegar
extra virgin olive oil
salt & pepper
PreparationCut the aubergine into chunks, dress with extra virgin olive oil, salt, pepper and grated Grana Padano.
Arrange the seasoned aubergines on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C for 15-20 minutes.
In the meantime, cut the bread into cubes and toast them in a pan with oil and a clove of garlic.
Remove the aubergines from the oven and mix in a bowl with the toasted bread, sliced onion, fresh mint leaves and shavings of Grana Padano.
Dress with a drizzle of extra virgin olive oil and apple cider vinegar and serve.