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.
2poundsbaby japanese eggplant(about 8) cut into 1/2-inch slices
9tablespoonsextra-virgin olive oildivided, plus more for garnish
2teaspoonskosher saltdivided
1/2teaspoonFreshly ground black pepper
3tablespoonsbalsamic vinegar
1clovegarlicgrated
1/4red onionthinly sliced (about 1/4 cup)
1handfulfresh mint leavestorn (about 12)
4ouncesspicy mixed greens
4ouncesbuffalo mozzarellatorn into bite-sized pieces
1pintsweet 100 tomatoes,halved (about 2 cups)
2ouncesthinly sliced prosciuttooptional
olive oilfor garnish
1cupwhole milk or water
1tablespoonbaking soda
3cupsall-purpose or cake flour
Instructions
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.