The flatbread with eggplants and stracchino is fantastic, full of flavor and not at all demanding.
Let’s say it’s a dinner saver, a quick snack, or to take with you for lunch outside, at the office, on a picnic, and much more.
Then if you make the flatbread at home as we do, even better. I’ll leave some ideas for making flatbreads at home at the end of the recipe.
DID YOU KNOW:
Up here, where you see the lens, click on it “SEARCH”🔎, you can type
the ingredient that you find when you open the fridge
or in your pantry, and you’ll have access to hundreds of recipes
with the ingredient you chose.
YOU’LL BE AMAZED.
If you want, you can use ready-made ones since sometimes the most important thing is the filling. How many times have you not known what to fill your flatbreads with and always resorted to cold cuts? Well, the same happened to me until I started experimenting, and I have to say that no more sad flatbreads with just cold cuts and cheese. Try it and see.
Let your imagination run wild, or simply use what you have in the fridge.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Portions: 4 flatbreads
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for the Flatbread with Eggplants and Stracchino
- 4 flatbreads
- 2 eggplants
- 6 sun-dried tomatoes in oil
- 7 oz stracchino
- 4.2 oz mixed caciotta cheese
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- 2 tablespoons parsley
- 2 pinches salt
Tools
- 1 Pan
Preparation of Flatbread with Eggplants and Stracchino
To prepare the flatbread with eggplants and stracchino, first prepare the grilled eggplants by trimming them after washing and cutting them into slices a few mm thick.
Grill them on both sides for a few minutes each and set aside.
Season the grilled eggplants with minced garlic and parsley, and drizzle with extra virgin olive oil.
Reserve.
Drain the sun-dried tomatoes from their preserving oil and grate the caciotta or any other melting cheese and set aside.
Preheat a large non-stick pan, and without adding any fat, heat the flatbreads on both sides for 2 minutes or until they are soft.
As the flatbreads get warm, fill them with plenty of stracchino spread all over the surface, 2 or 3 slices of grilled eggplants, a few sun-dried tomatoes, and plenty of grated melting cheese.
Fold the flatbreads in half and place them back on the hot pan for a few moments, turning them gently to allow the cheese to melt and…
ENJOY YOUR MEAL
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If you want to make flatbreads at home
HERE you will find the recipe for making whole wheat flatbreads at home easily and quickly.
Instead HERE you will find the version for making flatbreads without lard.
Do you want to enrich the filling of the flatbread with eggplants?
Add some lettuce and thinly sliced tomatoes and lightly salt them.
You can also use arugula instead of green salad.
If you like peppers, you can grill one and slice it into strips to fill the flatbread instead of sun-dried tomatoes.
