Asian Marinated Eggplant
The recipe Asian Marinated Eggplant could satisfy your Asian craving in approximately 45 minutes.
Eggplant Panzanella
Ingredients
- 2 small eggplants, cut lengthwise into 1-in.-thick planks
- 12 ounces day-old sourdough bread, cut into 1-in.-thick slices
- 9 tablespoons olive oil, divided, plus more for grill grates
- 1 ½ teaspoons kosher salt, divided
- 3 tablespoons fresh lemon juice (from 2 lemons)
- 1 teaspoon Dijon mustard
- 4 ounces baby kale (about 4 cups)
- 2 cups cherry tomatoes, halved
- ¼ cup chopped fresh dill
- ⅔ ounces Manchego cheese, shaved (about ½ cup)
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