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

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Prep Time 40

Cook Time 20

Resting Time 1 30

Total Time 2 30

Course Dinner, Lunch

Cuisine Italian

Servings servings

Calories 594 kcal

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
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

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.

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Nutrition

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