Piadinas are thin flatbreads originally from the Emilia-Romagna region of Italy. If you want a vegan piadina, try this one made with extra virgin olive oil.
Vegan piadina with aubergine and tomato
- For the dough:
- 150 g flour
- 150 g wholemeal flour
- 60 g Borges extra virgin olive oil
- 150 ml water
- ½ teaspoonful of bicarbonate of soda or baking powder
- 1 teaspoonful of salt
- For the filling:
- 2 aubergines
- 2 courgettes
- 100 g tofu
- 100 g cherry tomatoes
- 100 g sundried tomatoes
- A few leaves of fresh basil
- 50 g fresh spinach
- Borges Olive oil
- For the tofu cream:
- 200 g tofu
- 100 ml Borges extra virgin olive oil
- 2 spoonfuls of lemon juice
- 2 spoonfuls of mustard
- A teaspoonful of salt
- Fresh chives
Step by step
Mix the baking powder with the flour and salt. Add the olive oil and rub in to create a breadcrumb-like mixture. Now add the water and knead to make a smooth dough. Cover with a damp cloth or clingfilm and leave for half an hour.
Make small dough balls and roll out using a rolling pin coated in flour until they are thin enough. It’s not easy to make perfectly round piadinas, but you can use a plate or mould to help. Pile them up as you go, sprinkling a layer of flour between them to stop them from sticking together.
Use a suitably sized frying pan (if it’s nonstick, you won’t need to add any olive oil) to cook them over a medium heat until they’re golden brown on both sides. Remove and cover with a cloth so they don’t dry out.
Alternatively, you can bake them in an oven at 200 ºC: preheat a baking tray, coat the piadinas with a little olive oil and bake for 3 or 4 minutes on each side.
Next, make the tofu cream by blending together all the ingredients except the chives, which you need to chop up finely and then add to the cream. Put by.
To make the filling, cut the aubergines into strips, add salt and leave in a colander for at least half an hour to let them release some of their bitterness. Then wash them in cold water and dry with a clean tea towel. Fry in a frying pan or on a hotplate over a low heat with a dash of olive oil.
Slice the courgettes and fry them on both sides in a frying pan or on a hotplate over a low heat with a dash of olive oil. Cut up the cherry tomatoes and chop up the sundried tomatoes.
Spread the tofu cream onto the warm piadinas and fill them with the vegetables, cherry tomatoes, sundried tomatoes, fresh spinach and basil leaves.
Piadinas are thin flatbreads originally from the Emilia-Romagna region of Italy. You can buy them ready made, but the traditional recipe uses lard, so if you want a vegan version, look for ones made with olive oil. You can fill them with all your favourite ingredients to create your own version.