Piadina with tomato and grilled eggplant

Preparations – 20 minutes

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.

Finish the piadina with tomato and grilled eggplant – 10 minutes

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!