This delicious piadina with tomato and grilled eggplant is a simple, lukewarm Italian lunch, filled with ham, pesto and more
The main thing:
Other stuff:
Made by Véronique
Published at 2020-09-14, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 06-04-2021
View the original recipe via:
https://ohmydish.com/recipe/piadina-with-tomato-and-grilled-eggplant
Many supermarkets or speciality stores sell piandinas nowadays. If you cannot find them, you can make piadina yourself – there are no complicated ingredients.
Wash the eggplant and cut it into medium slices – make sure you do not slice them too thick or they won’t properly cook. Heat your grill pan at a high temperature and sprinkle olive oil all over the eggplant.
Without crowding the surface of the pan, grill the slices of eggplant until you can see grill marks on both sides. Move the grilled eggplant to a large plate and immediately season it to taste with salt and pepper.
Wash the salad greens, if needed, and remove any excess water with a salad spinner. Wash the tomatoes, remove the crowns, and cut them into slices.
Heat a large oven pan on low fire on the stove. Spread a thin layer of red pesto over one half of the piadina. As for the other side of the piadina, coat it with a little bit of olive oil, pepper and salt. Fold the piadina, then put it in the frying pan. Heat the sandwich in the pan for a few minutes on each side.
Repeat this process three more times to prepare the other piadinas, too. Serve immediately and enjoy!
