Bread salad with eggplant and anchovies
This anchovy salad with roasted eggplant is a surprising twist on the classic Italian bread salad: panzanella. Traditionally, panzanella was a clever way to bring stale bread back to life, paired with juicy tomatoes, olive oil, and basil. In this recipe, we take it a step further—with briny Fish Tales anchovies, grilled eggplant, and a fresh lemon dressing made from the oil in the can. Simple, flavorful, and zero waste!
Remove the anchovies from the can and set aside. Mix the oil from the can with the lemon zest, juice, and some pepper to make a fresh dressing.
Grill the eggplant slices on a barbecue (medium-high heat) or in the oven at 200°C (390°F) until golden brown and tender.
Toast the bread briefly until crispy. Let cool, then tear into large chunks.
Toss the toasted bread with the tomatoes, basil, eggplant, and dressing. Let sit for 5 minutes so the bread soaks up the flavors.
Top with the anchovies and finish with extra basil. Serve immediately.
