These flatbreads, crispy on the outside with a gooey filling, are perfect for an informal dinner, a tasty appetizer, or even a picnic. The harmony between the sweetness of the fried eggplant and the savory flavor of scamorza or provola creates an irresistible combination that wins you over at the first bite. With just a few genuine ingredients and a simple process, you’ll bring to the table a versatile and delicious recipe that everyone will love!
We made this recipe on the TV7 Gold show: Due chiacchiere in cucina.
Ingredients
- 350 g of all-purpose flour
- 180 g of water
- 1 tablespoon of extra virgin olive oil (evo)
- 1 tablespoon of apple cider vinegar
- Salt to taste
- 1 large eggplant
- Scamorza or provola slices
- 1 clove of garlic
- Chopped fresh parsley to taste
- Oil for frying
Preparation
Preparing the eggplants:
Slice the eggplant into pieces about half a centimeter thick. Sprinkle them with salt and let them rest for about 30 minutes to remove excess water.
Flatbread dough:
In a large bowl, mix the flour with water, extra virgin olive oil, apple cider vinegar, and a pinch of salt. Knead the dough until you get a soft and smooth ball. Cover it with a cloth and let it rest for about 30 minutes.
Frying the eggplants:
Pat the eggplant slices dry with paper towels. In a pan, heat some frying oil and brown the eggplants on both sides. Once fried, drain them on paper towels and season with a mixture of garlic and parsley.
Preparing the flatbreads:
Divide the dough into 4 balls. Roll out each ball with a rolling pin or your hands until you get a thin disc. In the center of each disc, place a slice of scamorza (or provola) and a slice of fried eggplant. Fold the edges of the disc to form a sort of stuffed flatbread.
Pan cooking:
Heat a non-stick pan and cook the flatbreads on both sides until golden, about 3-4 minutes per side.
Serving:
Serve the flatbreads hot and gooey, ideal as an appetizer or a main dish!
Enjoy your meal!