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Grilled Eggplant Whole-Wheat Flatbread Sandwich

With fresh and sundried tomatoes, this healthy flatbread recipe is the perfect summer grilling option for vegetarians.

This Grilled Eggplant Whole-Wheat Flatbread Sandwich recipe uses grilled summer vegetables layered in an easy to prepare yeast-based flatbread. With fresh tomatoes and a sundried tomato spread, it's the ultimate summer tomato recipe and a perfect grilling menu option for vegetarians.

With fresh & sundried tomatoes this whole wheat flatbread is the perfect veggie sandwich

 Enjoy!


With fresh and sundried tomatoes, this healthy flatbread recipe is the perfect summer grilling option for vegetarians.

 

With fresh and sundried tomatoes, this healthy flatbread recipe is the perfect summer grilling option for vegetarians.

The ultimate summer tomato recipe and a perfect grilling menu option for vegetarians.
With fresh and sundried tomatoes, this healthy flatbread recipe is the perfect summer grilling option for vegetarians.

Grilled Eggplant and Two Tomato Whole Wheat Piadina

Yield

Serves 6

Ingredients

  • 1 cup warm water (around 110 degrees)
  • 1 teaspoon honey
  • 1 teaspoon fast rise yeast
  • 360g (about 2 2/3 cups) white whole wheat flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon dried oregano, basil or thyme leaves
  • 2 tablespoons chopped sun-dried tomatoes packed in oil
  • 12 (3/4-inch) slices of baby eggplant (about 2 baby eggplants)
  • 12 slices red ripe tomato
  • 12 basil leaves
  • 12 (3/4-ounce) slices sharp white cheddar cheese

Directions

To make the dough

  1. Pour water into liquid measuring cup; add honey and sprinkle with yeast. Let stand for 10 minutes or until frothy.
  2. Combine flour & salt in bowl of a stand mixer fitted with dough hook.
  3. Add yeast water and mix on low speed until combined.
  4. Add olive oil and continue mixing until blended.
  5. Knead dough on medium-low speed 5 minutes or until dough forms a smooth, elastic ball.
  6. Place ball of dough into an oiled bowl and turn to coat (or use cooking spray). Cover bowl with plastic wrap or moist dish cloth.
  7. Let rise for 30 minutes in a warm area free from drafts (a barely warm oven, turned off, with a steaming cup of water inside & door closed works great).

To make piadina

  1. Prepare and preheat grill or grill pan.
  2. Combine olive oil, vinegar and oregano in a small bowl; brush over both sides of eggplant and set aside (do not discard any remaining oil mixture).
  3. Punch dough down and divide into 6 equal portions.
  4. Roll each portion out onto a lightly floured surface until less than 1/4-inch thick. Stack and cover with a towel to keep from drying out.
  5. Depending on size of grill, begin grilling eggplant and piadina dough for 1 - 2 minutes on each side. (You will know piadina dough is ready to turn when top side is covered with bubbles).
  6. Remove eggplant and dough from grill.
  7. Brush 1 side of each piece of dough with any remaining oil mixture; spread each evenly with sundried tomatoes.
  8. Layer eggplant, tomatoes, basil leaves and cheese on one half of each piece of dough; fold over and enjoy!

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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org.
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