Flatbread with eggplant and robiola cheese and of course some salad to make it more cheerful and lively just by looking at it. The flatbread is so light (doesn’t contain lard) and nutritious (with chickpea flour) with adequate filling to stuff it, it’s also ideal for those who want to have a healthy and balanced diet. The flatbread is typical of Romagna and is a food that cooks in a few minutes. In Romagna they prepare it really well with only four ingredients, one of which is lard, but know that it is easy to find versions with olive or extra virgin olive oil that are equally good.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
- Energy 282.30 (Kcal)
- Carbohydrates 26.99 (g) of which sugars 7.20 (g)
- Proteins 14.27 (g)
- Fat 13.20 (g) of which saturated 0.78 (g)of which unsaturated 1.74 (g)
- Fibers 6.20 (g)
- Sodium 712.32 (mg)
Indicative values for a portion of 160 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
- 3.5 oz robiola cheese
- 1.4 oz pepper sauce
- 2.1 oz curly endive
- 5.3 oz chickpea flour
- 1 cup water
- 1 tbsp extra virgin olive oil
- 1 tsp fine salt
Tools
- Bowl
- Pan
Steps
Flatbreads can be prepared and stored in the fridge in an airtight container for several days and up to three weeks. Of course, we’re talking about homemade flatbreads without filling yet. For this preparation today, I made the flatbreads with chickpea flour.
I mixed the salt with chickpea flour, then I added oil and water, always stirring with a hand whisk. I let the batter rest in the fridge for 30 minutes, then I heated a 7-inch pan and greased it with a drop of EVO oil. I cooked 8 flatbreads on both sides for a few minutes with these amounts.
Meanwhile, cut an eggplant into cubes and with thyme, salt, and EVO oil, bake it for 20 minutes at 375°F
Let it cool down slightly and prepare the stuffed flatbreads
Only on one half of the flatbread, spread the robiola cheese
add a few teaspoons of pepper cream,
the baked eggplant
and finally the curly endive leaves or another type of salad if you prefer.
Fold the flatbread with eggplant and robiola cheese like a wallet and heat it for a few seconds in a pan.
Here is the flatbread with eggplant and robiola cheese ready
