- 30 min
Flatbread with eggplant, chicory and cheese
4 tablespoons Squaquerello Nonno Nanni
extra virgin olive oil
Nonno Nanni Squaquerello is a fresh, distinctly flavoured soft cheese.
Wash the chicory and cut into strips a little more than half a centimetre thick. Peel the eggplant, cut into not too thick slices and grill on a griddle.
Once the chicory and eggplant are ready, put a crepe plate (or even a non-stick pan) on medium heat and, when it is hot, place one flatbread at a time on it and brown on both sides.
Move the still warm flatbread to a serving plate and spread with the Squaquerello. On one half of the flatbread place a layer of grilled eggplant and a layer of chicory; drizzled with a little olive oil, salt lightly and add 1 or 2 drops of balsamic vinegar to taste.
Close the flat bread and serve immediately.
Recipe devised by food blogger
My name is Ennio Zaccariello. With a chef as a father and a food lover as a mother, as you might imagine, it isn’t blood that runs through my veins, but tomato sauce.