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Aubergine panzanella

Aubergine panzanella


A new spin on a bread-based salad, the roasted veg works really well here.

  • Feeds 8 Feeds 8
  • Ready in 40 minutes

Each serving contains

  • Energy
    1100kj 264kcal
  • Fat
    Med 17%
  • Saturates
    Low 8%
  • Sugar
    Low 10%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 31g


  • 2 aubergines, cut into 2.5cm chunks
  • 2 red peppers, thinly sliced
  • 4 tbsp Co-op olive oil, plus extra to drizzle
  • 400g Co-op Irresistible sourdough bloomer, torn into chunks
  • ½ tsp chilli flakes (optional)
  • 1 tbsp Co-op red wine vinegar
  • 1 tsp Co-op Dijon mustard
  • 1 garlic clove, minced
  • ½ small onion, finely chopped
  • 25g pack flat leaf parsley, roughly chopped
  • 40g sultanas, soaked in boiling water then drained
  • 40g Co-op pine nuts, toasted


  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Put the aubergine and pepper in a roasting tin, drizzle over 2 tbsp of the olive oil and season. Roast for 30-35 mins, until golden. Toss the sourdough on another tray with 1 tbsp more oil and the chilli flakes, if using, then put in the oven for the last 15 mins, until golden and crisp.
  2. Meanwhile, mix together the vinegar, mustard, garlic, onion, most of the parsley and the remaining oil to make a dressing.
  3. In a large bowl, toss together the roasted vegetables, sourdough, sultanas, pine nuts and the dressing. Serve sprinkled with the rest of the parsley.

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