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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Mediterranean Panzanella (Italian Bread Salad)

August 20 By Renée 2 Comments

Chock-full of fresh garden flavors, this Mediterranean Panzanella (Italian Bread Salad with Tomato & Eggplant) makes a deliciously refreshing summer meal.

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

This post may contain affiliate links, but don’t worry – they won’t bite.

Panzanella (or panmolle) is a Tuscan chopped salad made primarily of stale bread, onions, and tomatoes, most often dressed with oil & vinegar. It dates back to the peasant habit of soaking Tuscan stale bread and mixing it with garden vegetables. The name “panzanella” appears to be derived from the combination of pane (bread) and zanella (soup bowl). 

Two of my favorite things – bread and fresh  veggies – right there in one fast, easy to fix meal! I’m totally in! 

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

You can use any hearty, substantial bread for this recipe; however, it is traditionally made with Tuscan bread. (I usually use a good sourdough baguette.)

Did you know that real Tuscan Bread is saltless? Tuscan bread is a staple in Tuscan cuisine, traditionally employed in such dishes as ribollita, pappa al pomodoro, and of course, panzanella. 

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

This Mediterranean Panzanella salad is perfect for late summer when gardens are bursting. The recipe itself is quite flexible: you can vary the veggies to suit your tastes or your garden’s bounty. For the salad pictured here, I used squash, eggplants, tomatoes, and herbs fresh from our (tiny backyard) garden! 

Post Updated August 8, 2020 (Originally published July 17, 2013)
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Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

Chock-full of fresh garden flavors, this Mediterranean Panzanella {Italian Bread Salad} a light, flavorful summer weeknight meal.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Main Dish, Salad
Cuisine: Mediterranean
Keyword: eggplant, tomatoes
Servings: 6
Calories: 424kcal
Author: Renée ♥

Equipment

  • Heavy Baking Sheet
  • Blender

Ingredients

  • 1 pound baguette (or other hearty, rustic bread) cut into bite-sized cubes
  • 1 ½ pounds cherry tomatoes sliced in half (or regular-sized, cut into 1-inch pieces)
  • 1 small summer squash (zucchini or other) cut into ½-inch pieces
  • 1 medium sweet onion cut in half and sliced stem to root
  • ½ pound eggplant (mini, or full sized) quarter minis; peel and cut full-size into 1-inch pieces
  • 6 tablespoons extra-virgin olive oil divided
  • ¼ cup balsamic vinegar divided
  • 2 cloves garlic roughly chopped
  • 1 medium cucumber (optional) peeled, seeded, and cubed
  • 6 cups coarsely chopped Romaine lettuce 2 small heads or 1 large
  • 2 ounces feta cheese crumbled
  • ½ cup packed fresh basil leaves (or a mixture of fresh basil and fresh mint leaves) roughly chopped
US Customary - Metric

Instructions

  • Gather and prep ingredients.
    Turn on broiler.
    Cover a baking sheet with parchment or a Silpat mat.
    prepped panzanella ingredients
  • Drizzle 2 tablespoons olive oil over bread cubes and toss to coat. Sprinkle lightly with salt.
    Place bread cubes on prepared baking sheet under broiler, about 8-inches from the heat. (Not the closest rack to the element.) Leave the door open and keep an eye on them.
    When you begin to see the bread cube tips turning golden, take them out. This should take about 3 minutes or less.
    Using a spatula or tongs, toss the cubes again and put them back into the oven. Continue to toast until they are gently toasted thorough: about another 3 minutes.
    When bread cubes are toasted, remove from baking sheet and set aside.
    Preheat oven to 400°F | 205°C.
    toasted bread cubes
  • In a large bowl, combine sliced onion, eggplants, squash and half of the sliced tomatoes. (Reserve the other half of the tomatoes for later.)
    Drizzle 2 tablespoons each olive oil and balsamic vinegar over vegetables. Sprinkle with salt and pepper and toss to coat.
    vegetables tossed
  • Pour vegetables onto baking sheet and shake the sheet gently to distribute them evenly.
    sheet pan vegetables
  • Bake in preheated oven [400°F | 205°C] for 25-30 minutes, until eggplants are completely cooked.
    roasted vegetables
  • Spoon out 1/2 cup of the tomatoes from the roasted vegetables on the baking sheet. Allow the rest of the roasted veggies to cool slightly while you proceed.
    roasted tomatoes
  • In a blender cup, combine the 1/2 cup of roasted tomatoes, chopped garlic, 2 tablespoons each balsamic vinegar and olive oil.
    Pulse a few times to combine.
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  • In a large bowl, combine chopped romaine, toasted bread cubes, remaining tomato halves, cucumber, roasted vegetables, feta, fresh herbs, and balsamic tomato dressing.
    Toss gently to coat.
    Allow to chill for up to 2 hours before serving.
    Toss once more before serving and garnish with additional crumbled feta.
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Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 54g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 594mg | Potassium: 668mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4842IU | Vitamin C: 35mg | Calcium: 159mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This recipe was created for maximum flexibility: I don’t think I’ve ever made it exactly the same twice. Feel free to any fresh garden vegetable that you like. 

Be sure to check out these other delicious meal-size salads; including our Potluck-worthy Cuban Salad, Spicy Thai Shrimp Salad (an Applebee’s Copycat), and Vintage Layered Taco Salad. 
Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

Wavy Line

THANK YOU for being a faithful reader and supporter
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: 30-Minute Meals, Eating Style, Recipes, Vegetarian Tagged With: Mediterranean

Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}

June 17 By Renée 24 Comments

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING! 

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

Muhammara, or Roasted Red Pepper & Walnut Dip with Pomegranate Molasses, originated in Aleppo, Syria, and its principal ingredients traditionally include red peppers, ground walnuts, breadcrumbs, spices, and olive oil. However, this recipe – inspired by popular local pub fare – omits the bread crumbs, and instead uses roasted carrots to thicken and extend the dip. Not only do the carrots keep this delicious savory-sweet dip gluten-free, but they give it a wonderful creaminess and infuse an earthy sweetness as well.

Warning: Content contains mildly sentimental recipe-origin narrative. Read on to enjoy the story. [Click here to go directly to the recipe.]

This post may contain affiliate links, but don’t worry – they won’t bite.
Every year, our town hosts the Portland Book Festival [formerly Wordstock], a week-long literary celebration with a mission: to use the power of writing to effect positive change in people’s lives. Some years back, my sister-friend Dottie and I attended the annual Poetry Slam together, and afterwards decided to stop for a little late night nosh at the adjacent Bagdad Pub.

Dottie and I ordered something called “Three Faces of Eve,” [super-fancy hummus plate] and sat down to rehash the slam, poet by poet.

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

Forty-five minutes later, still no hummus plate. When we finally got our waitress’s attention and she (let’s call her Alice) went to check on our order, only to return frantic and apologizing all over the place. Alice said she had no idea what happened but the kitchen never got our order. 

“Is there anything I can do to make it up to you?” she asked us – at least seven times. In between apologizing, she kept up a steady train of chatter, trying so hard to be accommodating that it was driving us nuts. All either Dottie or I could think was, “It’s OK, we understand. Really. Just please stop talking.” 

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Finally, I told Alice what would really make me happy: I wanted the recipe for their roasted red pepper walnut dip. Which I love. LOVE. As in, I have been known to go to this pub solely for the walnut-pomegranate dip. (It is my favorite of Eve’s three faces.)

“Can you get the recipe for me?” I asked, smiling my best ‘you might just be able to salvage your tip’ smile.

“I dunno, but I’ll try.” She didn’t sound very confident, but it gave her something to do besides hover over us like a needy dragonfly.

Ten minutes later, Alice emerged from the back with a big grin, waving piece of white paper. My recipe! I was so happy I almost got misty. I had literally been wanting this recipe for years!  I scanned it briefly before I returned to Dottie and our conversation, and it was a good thing I did! Because somewhere between the booth at the Bagdad and my front door, that little slip of paper completely disappeared. 

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Luckily, I have a knack for remembering printed text pretty well, so I wasn’t really panicked. I was pretty sure I had the complete list of ingredients memorized, including basic ratios. In the long run, losing it wasn’t entirely a bad thing, because it forced me to really work each this recipe out for myself, and I couldn’t be more pleased with the results!

Wavy Line

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman
5 from 6 votes

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Inspired by the Walnut-Pomegranate Dip on the "Three Faces of Eve" Plate at McMenamins Bagdad Theater & Pub in Portland, Oregon.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: Mediterranean
Keyword: appetizer, dip
Servings: 16 servings
Calories: 95kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Blender or Food Processor
  • Skillet
  • Heavy Baking Sheet
  • Silpat Mat

Ingredients

  • 1 pound carrots peeled and cut into 2" pieces
  • 1 large red pepper cored, seeded, and cut into eighths
  • 1 teaspoon ground cumin
  • 4 tablespoons olive oil divided
  • 1 cup walnuts about 4 ounces
  • 1 teaspoon smoked paprika or sumac
  • 1 teaspoon Aleppo pepper flakes or 1/2 tsp regular red pepper flakes
  • 2 tablespoons Pomegranate Molasses plus more for garnish
  • 2 cloves garlic coarsely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh lemon zest
  • 1 cup warm water
US Customary - Metric

Instructions

Roast Vegetables

  • Preheat oven to 425°F.
  • Cover a baking sheet pan with a Silpat mat or parchment paper and spread the prepared vegetables out in a single layer. Sprinkle 1 tablespoon of olive oil over vegetables and toss to coat. Season vegetables lightly with kosher salt and ground cumin.
  • Roast vegetable in preheated oven for 45 minutes, turning once halfway through. Remove from oven and allow to cool. Once vegetables are cool, remove peel from red peppers.

Toast Walnuts

  • Heat walnuts in a dry, heavy skillet over medium heat for 2 or 3 minutes, or until nuts are golden brown and smell toasty. Walnuts burn easily in a skillet, so be sure to stir constantly to ensure even toasting until the nuts turn a rich, golden brown. Remove walnuts from skillet and set aside.

Prep Spices

  • In the same skillet, heat 3 tablespoons of olive oil over medium heat. Turn off burner, add the cumin and paprika, and stir in hot oil until fragrant - just a few seconds. Allow to cool slightly.

Put it all together!

  • Put all ingredients into a food processor or blender and pulse until smooth. Serve with warm pita triangles, celery sticks, carrot sticks, or whatever makes you happy.

Notes

As with many things, the flavors in this dip benefit greatly by having a little time to blend. It can definitely be eaten immediately after making it, but If you are making this for a party, I strongly suggest doing so a day ahead of time to allow the flavors to mingle and come together. Serve cold or at room temperature. 
If you prefer your dips a little chunkier, reserve one carrot and a handful of walnuts until after you have mostly pureed the mixture, then throw the reserve nuts and carrot in and pulse for a few times to combine.

Nutrition

Serving: 2tablespoons | Calories: 95kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5156IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
Roasted Red Pepper & Walnut Dip {Muhammara} is savory, sweet, smoky deliciousness! Spread on pita, dip in veggies, or sauce up kabobs! ? Tweet & Share!

 

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Ingredient Notes: 

  • Aleppo Peppers: Named after the northern Syrian city of Aleppo, Aleppo dried pepper flakes are traditionally used in Muhammara. Aleppo pepper flakes are about half as hot as crushed red chili flakes, and according to some, twice as flavorful. Aleppo pepper flakes can be found in specialty markets or online. 
  • Carrots: Carrots are not a traditional ingredient in muhammara; however, this recipe uses carrots in place of breadcrumbs to thicken and extend the dip. For this recipe, I chose to roast the carrots before blending them into the dip, instead of simply boiling them as my original notes indicated. Not only do the roasted carrots pair perfectly with the walnut-pomegranate flavors to make this savory-sweet dip gluten-free, but they give it a wonderful creaminess as well. 
  • Pomegranate Molasses: Probably the most unusual ingredient in this recipe, pomegranate molasses is a household staple in many Middle Eastern kitchens. It has a truly unique flavor, and can be used for glazes, salad dressings, and even barbecuing. You can find it at specialty stores or online. And before you even ask: no, here is no good substitute for it. 

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Wavy Line

THANK YOU so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to PIN and Print this recipe!

Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman   Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman    Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman   Muhammara - or Roasted Red Pepper and Walnut Dip with Pomegranate Molasses - is a delicious Middle Eastern appetizer dip made with roasted red peppers and walnuts, and perfect for any gathering! Gluten-free, dairy-free, vegan, and... AMAZING! | The Good Hearted Woman

Wavy Line

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Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Originally Posted June 2013.1

Filed Under: Appetizers, Dairy-free, Gluten-free, Munchies, Recipes, Sauces, Dressings & Dips, Side Dishes, Vegan, Vegetarian Tagged With: Mediterranean, Party Food

Armenian-style Eggplant & Carrot Salad

August 6 By Renée 4 Comments

Inspired by the cuisine of Armenia, this Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying salad. Perfect for everything from a light spring lunch to an autumn potluck.

Armenian Eggplant & Carrot Salad | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Some years ago, my daughter married a charming Armenian who can cook like there is no tomorrow. Over the years since he joined our family, Vahe has introduced me to the foods and culinary traditions of his native country, and one of my favorites is a little rolled vegetable preparation called Armenian Eggplant Rolls. Wrapped in long strips of garlic-infused fried eggplant, these are delicious little carrot-stuffed beauties hit all the best savory buttons, with just the right amount of sweet undertones.

As much as I love Eggplant Rolls though, I’m not a fan of making them. The original recipe is heavy on oil (eggplants are real sponges when you fry them!), and somewhat labor intensive.

Instead, I created this Eggplant & Carrot Salad – a simple alternative that tastes great, cuts the fat to almost nothing, and is very easy to make.

Armenian Eggplant & Carrot Salad | The Good Hearted Woman

While the end result isn’t quite as pretty as the little beauties my daughter makes, Eggplant & Carrot Salad does make a good presentation – vibrant, colorful and delicious, and perfect for everything from a light spring lunch to an autumn potluck.

Armenian Eggplant & Carrot Salad | The Good Hearted Woman

Armenian-style Eggplant & Carrot Salad

Armenian-style Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying salad. Perfect for everything from a light spring lunch to an autumn potluck. 
Prep Time15 mins
Chilling Time1 hr
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: Armenian
Keyword: carrots
Servings: 8 servings
Calories: 115kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 4 cups grated carrots about 1 pound
  • 1/2 bunch cilantro chopped
  • 1/2 cup shelled edamame optional - I add these to the mix because I like the extra crunch.
  • 1/3 cup walnuts finely chopped
  • 2 cloves garlic minced
  • 3/4 cup light Sour Cream
  • About 3/4 tsp kosher salt or to taste
  • 1 large eggplant roasted, cooled and chopped into 1/2 cubes
US Customary - Metric

Instructions

  • Mix together all of the ingredients except eggplant, using only enough sour cream to moisten the mixture.
    Gently fold in chopped roasted eggplant.
  • Refrigerate for at least 1 hour before serving.
    I usually make this a day ahead of time, and refrigerate overnight.
  • To serve, garnish with additional chopped cilantro.

Notes

Make it Vegan- friendly: Substitute in vegan sour cream.

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 62mg | Potassium: 445mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10809IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Wavy LineWe love carrot salads! Here’s a few of our favorite carrot salad recipes:

  • Kale & Carrot Salad
  • Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs
  • Grammi’s Carrot Pineapple Jello Salad (Sunshine Salad)

Be sure to try our Carrot Ginger Salad Dressing recipe, too!

Wavy Line

Armenian-style Eggplant & Carrot Salad • Mostly savory, slightly sweet, and totally De-lish!  Tweet & Share!

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Armenian Eggplant & Carrot Salad | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Recipes, Salads, Side Dishes, Vegetarian Tagged With: Armenian, carrots, cilantro, Mediterranean, nuts

How to Roast Eggplant

August 5 By Renée 2 Comments

How to Roast EggplantPreparing eggplant often involves frying and a lot of vegetable oil.  Roast eggplant is a great tasting, healthy alternative, and is very easy to do.

To roast a whole eggplant, wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 min.

Over the sink, rinse and gently squeeze the eggplant to extract the salty juice, and then wipe them dry with a paper towel. Brush each half thoroughly with olive oil (about 1-2 tsp. per half, depending on size) and season lightly with salt and pepper. Arrange each half, cut side down, on a baking sheet lined with parchment paper. Roast for about one hour at 400°F. The eggplant will collapse and the bottoms will be a very deep caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up, and with a spoon separate the flesh from the skin.  Roast eggplant can be eaten as is or used in a variety of recipes.

This content was originally published on my personal blog, Sock Monkey in 2011.

Filed Under: Cooking Basics, Recipes Tagged With: eggplant, Indian & Middle Eastern, Mediterranean

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