Grilled Piadina with Charred Eggplant and Spicy Greens

Grilled Piadina with Charred Eggplant and Spicy Greens

Inspired by Emilia-Romagna

Grilled Piadina with Charred Eggplant and Spicy Greens | http://saltandwind.com Let's discuss this Grilled Piadina with Balsamic Eggplant and Spicy Greens. Because all things flat and bread are my jam yet I plain forgot about its ex...
Skill
Course
Cuisine
Ingredients
17
Hands-On Time
40 minutes
Total Time
75 plus marinating time
Yield
4 (8 to 10 inch) piadine
Servings
4
Season
Grilled Piadina with Charred Eggplant and Spicy Greens | http://saltandwind.com
Skill
Intermediate
Course
Dinner
Cuisine
Italian
Ingredients
17
Hands-On Time
40 minutes
Total Time
75 plus marinating time
Yield
4 (8 to 10 inch) piadine
Servings
4
Grilled Piadina with Charred Eggplant and Spicy Greens | http://saltandwind.com

Let's discuss this Grilled Piadina with Balsamic Eggplant and Spicy Greens. Because all things flat and bread are my jam yet I plain forgot about its existence until my last trip to Italy. A piadina is a flatbread that you see all over the Emilia-Romagna region, where it's from. It exists in all forms from – at its worst – a pallid-looking tortilla to – at its best – a flaky, salty flatbread. I like tossing them on the grill in the summer so it gets a bit of char and smoky flavor but still cooks up like a hearty pizza. Though I've seen them served folded in half and others rolled up, I prefer them open face because I usually require a fork and knife to get through the loads of ingredients I've thrown on top. Though it’s nowhere near traditional, I load it with spicy greens, creamy mozzarella, and salty prosciutto so that it’s more of a meal.

Ingredients

  • 2 pounds baby japanese eggplant

    (about 8) cut into 1/2-inch slices

  • 9 tablespoons extra-virgin olive oil

    divided, plus more for garnish

  • 2 teaspoons kosher salt

    divided

  • 1/2 teaspoon Freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 1 clove garlic

    grated

  • 1/4 red onion

    thinly sliced (about 1/4 cup)

  • 1 handful fresh mint leaves

    torn (about 12)

  • 4 ounces spicy mixed greens
  • 8 ounces buffalo mozzarella

    torn into bite-sized pieces

  • 1 pint sweet 100 tomatoes,

    halved (about 2 cups)

  • 3 ounces thinly sliced prosciutto

    optional

  • olive oil

    for garnish

  • 1 cup whole milk or water
  • 1 tablespoon baking soda
  • 3 cups all-purpose or cake flour

Instructions

For the filling: Toss eggplant slices with 3 tablespoons of the olive oil and season with salt, and freshly ground black pepper. Heat a large grill pan or outdoor grill over high heat and cook eggplant, in batches, until golden and tender, about 1 to 2 minutes on each side.

Transfer eggplant to a bowl, add vinegar, garlic, and red onion and stir to combine. Season generously to taste, then transfer to a container and refrigerate at least 1 hour or for up to 24 hours. Meanwhile make the piadina dough.

For piadina dough: Heat milk, olive oil, and honey in a small saucepan over medium heat until honey is dissolved and liquid is simmering; set aside to cool slightly, about 5 minutes.

Mix flour, baking soda, and salt in a food processor and pulse until combined. Add wet ingredients and pulse until a smooth dough forms about 30 seconds - 1 minute. Dough should come together easily and not be too dry; if it is, add extra water. Cover with a clean, damp kitchen towel and let rest 30 mins before proceeding.

Divide dough into four, form into balls, roll each on a lightly floured surface to about 8 -inch diameter, or till dough is about 1/4-inch thick. Place on parchment paper or plastic wrap to prevent from sticking. Cover with a damp tea towel to prevent drying out.

Heat a grill or grill pan on medium-high heat. Brush piadine with olive oil and grill until golden 1 to 2 minutes per side.

Tip

Piadina can be made up to 1 day ahead of time.

To assemble: When ready to use the eggplant, bring to room temperature and stir in mint (reserving marinade) before using.

Top each piadina with a handful of greens, a quarter of the eggplant mixture, the cheese, tomatoes, and prosciutto, if using. Top with a spoonful of reserved marinade, drizzle over oilive oil, and serve. If not using prosciutto season with sea salt and fresh cracker pepper.

Footnotes

More Italy On Salt & Wind


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http://saltandwind.com/recipes/108-grilled-piadina-with-balsamic-eggplant-and-spicy-greens-recipe

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