Salt & Wind Travel

Grilled Piadina Flatbread

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.

Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Grilled Piadina with Charred Eggplant and Spicy Greens Recipe

Grilled Piadina with Charred Eggplant and Spicy Greens Recipe

Let's discuss this Grilled Piadina with Balsamic Eggplant and Spicy Greens recipe. 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.
5 from 2 votes
Prep Time 40 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 6 servings
Calories 594 kcal


  • 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
  • 4 ounces buffalo mozzarella torn into bite-sized pieces
  • 1 pint sweet 100 tomatoes, halved (about 2 cups)
  • 2 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


  • To Grill The Eggplant: 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.
  • To Make The 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.
  • To Form The Piadina: 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.
  • 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.



Serving: 1 servingCalories: 594kcalCarbohydrates: 65gProtein: 15gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 25mgSodium: 1498mgPotassium: 734mgFiber: 7gSugar: 11gVitamin A: 1291IUVitamin C: 26mgCalcium: 513mgIron: 4mg
Keyword italian street food
Tried this recipe?Mention @saltandwind or tag #swsociety!

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5 from 2 votes (2 ratings without comment)

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