Vegan piadina with aubergine and tomato - Borges
Piadinas are thin flatbreads originally from the Emilia-Romagna region of Italy. If you want a vegan piadina, try this one!
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Cooking tools:
- Mixing bowl
- Measuring cup
- Kitchen scale
- Rolling pin
- Plate
- Skillet
- Nonstick skillet
- Colander
- Kitchen towel
- Plastic wrap
- Baking sheet
- Oven
- Stove
- Blender
- Chef's knife
- Cutting board
- Whisk
- Spatula
- Tongs
- Oven mitt
- Cloth
- Mould
- Spoon
- Measuring spoon
- Fork
Ingredients
- 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
- 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
- Salt
- Pepper
- 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
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