The eggplant flatbread is an original, tasty, and light variation of the classic flatbread, perfect for those looking for an option richer in vegetables and flavor.
Easy and quick, no dough as the sliced eggplants completely replace the base
The base is created by placing a thin layer of grated Parmesan directly on a hot pan, allowing it to melt and form a golden and crispy crust.
On this layer, a circle of eggplant slices is then arranged so that they adhere to the Parmesan. The Parmesan acts as a binder, giving shape to the flatbread. Then it’s stuffed with speck and melting cheese.
The eggplant flatbread is perfect for those following a gluten-free diet or for anyone wanting to vary their menu with an original and tasty option.
With just a few ingredients and simple pan cooking, it is an ideal solution for a tasty lunch or dinner without the need for long preparations.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the eggplant flatbread
- 1 eggplant
- 1.4 oz grated Parmesan
- 2 slices speck
- 1 pinch fine salt
Tools
- 1 Pan
- 1 Mandoline slicer
- 1 Kitchen spatula
- 1 Induction cooktop
Steps for preparing the eggplant flatbread
For a perfect preparation, WATCH the video recipe
Start by thoroughly washing the eggplant under running water. Then, using a mandoline slicer slice the eggplant into round, not too thin slices.
Heat a non-stick pan of 28 cm and generously sprinkle grated Parmesan over the entire surface where you’ll place the eggplant slices
Then place the eggplant slices overlapping each other and cook on low heat with a lid for 5 minutes. Sprinkle with a bit more grated Parmesan and flip it to the other side using a spatula, and cook for another 3 minutes still on low heat and with the lid on.
Fill with the melting cheese, I used julienned Galbanino, and the speck slices, and fold it in half covering the filling using a spatula.
Cook for another 2 minutes with the lid on until the cheese melts. The flatbread is ready to be plated and served.
SPECIAL: Guide to the best induction cooktops
Storage of the eggplant flatbread
The eggplant flatbread can be kept in the fridge for two days in an airtight container or wrapped in plastic wrap. Before serving, heat in the pan to restore the right texture.
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FAQ (Frequently Asked Questions)
Can I fill it differently?
Yes, absolutely
What can I fill it with instead of cheese and speck?
You can fill it with lettuce, arugula, fresh or sun-dried tomatoes, other types of cheese, with feta, or with salmon.
