Delicious Recipes

Soft Eggplant Flatbread

isaporidiethra

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in

Today, an easy and quick recipe: SOFT EGGPLANT FLATBREAD. It is nothing more than a very quick savory pie that often saves your dinner. It’s a versatile dish, easily transportable, and can be made well in advance. In fact, I made it the night before to take it to the beach the next morning. It’s ideal not only as a side dish or to enrich your savory buffets, but also for a day trip, picnic, packed lunch, etc. This soft flatbread can be considered a recycling recipe precisely because of the few ingredients needed to make it. I had this lonely eggplant left in the fridge, and I took advantage of it this way. I prepared this flatbread for two people, but if you need to make it for at least four people, naturally double the quantities.

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Soft Eggplant Flatbread
  • Difficulty: Very easy
  • Cost: Very cheap
  • Preparation time: 5 Minutes
  • Portions: 2
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: All seasons
800.21 Kcal
calories per serving
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  • Energy 800.21 (Kcal)
  • Carbohydrates 35.43 (g) of which sugars 11.86 (g)
  • Proteins 17.41 (g)
  • Fat 67.21 (g) of which saturated 15.93 (g)of which unsaturated 44.45 (g)
  • Fibers 5.98 (g)
  • Sodium 547.59 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 1 eggplant
  • 1 egg
  • 1/2 cup peanut oil (for frying the eggplants)
  • to taste salt
  • 1/4 cup grated Parmesan cheese
  • 1 glass milk
  • 2 tbsp breadcrumbs
  • 1 pinch pepper
  • to taste extra virgin olive oil

Tools

  • 1 Baking Pan
  • 1 Bowl

Steps

  • The first thing to do is wash and peel the eggplants. Cut the eggplants into small chunks

  • Fry the eggplants in peanut oil

  • Salt the eggplants and place them in a bowl.

  • Add the egg

  • the Parmesan cheese

  • the milk

  • the breadcrumbs

  • the pepper and mix everything well

  • Pour into a baking pan for two people lined with parchment paper and drizzle with extra virgin olive oil. A drizzle of extra virgin olive oil on top as well, bake in a preheated oven at 356°F for 30 minutes, and serve

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isaporidiethra

Hello everyone and welcome to my blog. My name is Francesca, a true native of Taranto. I love cooking desserts and traditional dishes, and my inspiration comes from the women in my family. Photography, for me, is about capturing the moment… in a shot, you hold your breath and then start again, savoring every little detail as you develop it. Why Ethra? She was the wife of Phalanthus, the founder of Taranto, the Spartan city. I'd like to take this opportunity to thank you all… there are already so many of you following me. Thank you, thank you, thank you!

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