4 Romagna piadine
800 g of aubergines
200 g of tomatoes
200 g of Linea Osella cheese
extra virgin olive oil
salt and pepper
Wash the aubergines, cut into cubes, mix with coarse sea salt, then put them in a colander to rest and release their bitter water. Rinse and dry them.
Heat plenty of olive oil in a pan and dry the aubergines until they are evenly golden. Drain them with a special spatula and pat them with a sheet of absorbent kitchen paper. Wash the tomatoes, peel them, eliminate the seeds and cut them into cubes. Put them in a bowl and sprinkle with salt, pepper and olive oil.
Add the aubergines, the basil leaved and cubed Linea Osella.
Distribute the filling on the piadine, close them, fold them in half and heat them in the oven at 180°C for five minutes.