Grilled Eggplant with Smoked Scamorza and Sun-Dried Tomatoes

Grilled Eggplant, Smoked Scamorza, and Sun-Dried Tomato Flatbreads (Schiacciate con Melanzane, Scamorza, e Pomodori Secchi)

Category: Appetizer
Servings: 12 pieces
Cuisine: Italian

Ingredients:

Instructions:

1. Prepare the Eggplant: Start by thoroughly washing the eggplant and slicing it into thin, round slices. The thinner the slices, the quicker they’ll grill, and the more flavorful the final dish will be.

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2. Cube the Scamorza: Slice the smoked scamorza cheese into small cubes, which will melt beautifully when placed on the warm grilled eggplant.

3. Grill the Eggplant: Heat a cast-iron griddle pan (or any griddle pan you have available) over medium heat. Once hot, grill the eggplant slices on both sides until they are beautifully charred and tender. This will take just a few minutes per side, depending on the thickness of the slices.

4. Assemble the Schiacciate: Lay out the grilled eggplant slices on a flat surface. Top each slice with 3-4 cubes of scamorza cheese, allowing the heat of the eggplant to start melting the cheese.

5. Add the Sun-Dried Tomatoes: Slice the sun-dried tomatoes into thin strips and place a few on each eggplant slice along with the scamorza cubes.

6. Season and Garnish: Sprinkle a pinch of sea salt over the toppings and garnish with fresh basil leaves to add a burst of freshness and color.

7. Serve: Arrange the assembled schiacciate on a serving platter and drizzle with a touch of high-quality extra virgin olive oil to elevate the flavors. Serve immediately while warm for the best experience.

This delicious appetizer, Schiacciate con Melanzane, Scamorza e Pomodori Secchi, is the perfect balance of smoky, savory, and tangy flavors. Ideal for serving at gatherings or enjoying as a light bite before a meal, it combines the rich taste of grilled eggplant with the melt-in-you