Rimini-style Piadina with grilled eggplants, hummus, and scamorza: a Mediterranean embrace

When the soft thinness of our PGI Rimini-style Piadina Romagnola meets the Mediterranean land, an unforgettable explosion of contrasts is born. The chickpea hummus, velvety and scented with tahini, wraps around the sweetness of perfectly grilled eggplants, while the slightly heated scamorza melts its pleasantly smoky notes, binding every bite in an embrace of pure indulgence. A trick to make this dish memorable? Grill the eggplants with a drizzle of garlic-infused oil and fresh herbs before assembling your piadina!

Detailed Preparation

To prepare this delicious recipe, start by making the homemade chickpea hummus. Pour the well-drained chickpeas into a food processor along with the tablespoon of tahini, the filtered juice of half a lemon, half a clove of garlic with the germ removed (for a milder flavor), a pinch of salt, a dusting of sweet paprika, and two tablespoons of extra virgin olive oil. Blend until you reach a thick, velvety, and lump-free consistency; if necessary, add a tablespoon of cold water to soften the mixture.

Next, move on to the grilled eggplants: wash them, dry them, and cut them lengthwise or into rounds about half a centimeter thick. Heat a cast-iron griddle or a non-stick pan over high heat. Lightly brush the eggplant slices with extra virgin olive oil and grill them for 2-3 minutes per side, until they are soft and golden with the typical grill marks. Season with salt and pepper at the end of cooking and keep them warm.

Now take the piadina and heat it on a testo romagnolo (traditional flat pan) or a large hot skillet for about 30-40 seconds per side, until it becomes hot, fragrant, and nicely flexible.

Lay the piadina on a cutting board. Spread a generous layer of hummus over half of the surface, arrange the grilled eggplant slices on top, and finish with the thin slices of scamorza. Close the piadina by gently folding it in half and place it back on the hot pan with a lid for one minute, just enough time to let the scamorza soften and become stringy. Garnish as desired with toasted sesame seeds and serve immediately while hot and steaming!

The perfect pairing for an authentic taste experience

This reimagined version of the piadina stimulates the palate with its many facets: the richness of the hummus is balanced by the freshness of the eggplant, while the scamorza adds that savory and enveloping touch that wins you over at the first bite. To best enhance this Mediterranean tasting, try pairing your piadina with a cold mint and lemon zest herbal tea or with a freshly squeezed pomegranate and pink grapefruit juice: thirst-quenching and slightly tart notes that cleanse the palate and enhance every nuance of flavor.

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