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
The ultimate summer tomato recipe and a perfect grilling menu option for vegetarians. Tweet this
Grilled Eggplant and Two Tomato Whole Wheat Piadina
- 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
To make the dough
- Pour water into liquid measuring cup; add honey and sprinkle with yeast. Let stand for 10 minutes or until frothy.
- Combine flour & salt in bowl of a stand mixer fitted with dough hook.
- Add yeast water and mix on low speed until combined.
- Add olive oil and continue mixing until blended.
- Knead dough on medium-low speed 5 minutes or until dough forms a smooth, elastic ball.
- 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.
- 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
- Prepare and preheat grill or grill pan.
- 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).
- Punch dough down and divide into 6 equal portions.
- 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.
- 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).
- Remove eggplant and dough from grill.
- Brush 1 side of each piece of dough with any remaining oil mixture; spread each evenly with sundried tomatoes.
- Layer eggplant, tomatoes, basil leaves and cheese on one half of each piece of dough; fold over and enjoy!