Instructions

1. Cut the aubergines into 1 cm thick slices. Put them in a colander over a bowl, sprinkle with salt and leave them for 30 minutes to get rid ot their bitter flavour. Then wash quickly, arrange on a tray lined with baking parchment, season with oil, salt, pepper and the sliced garlic and cook until golden at 200°C.
2. Put all the dough ingredients (except the water) in a big bowl and start mixing with your hand adding the water slowly. Once everything is well combined transfer on a floured surface and knead to form a ball. Wrap with cling film and set aside for an hour.
3. Meanwhile prepare the tuna mousse: put in a food processor the tuna chunks, well drained, olives, almonds, mayo and process until all the ingredients are finely chopped, but not completely pureed, you should have a crunchy texture.
4. After the resting time knead the dough to form a roll, cut it into 10 pieces and roll them into smooth balls. Heat a griddle, roll out each ball into adisc roughly 20 cm in diameter ( 2 mm thick).Cook the piadina over a medium heat for 2-3 minutes on each side, until lightly golden but still pliable, pricking any bubbles that appear with a fork.
5. Fill each piadina spreading some tuna mousse and arranging the aubergine slices, the sliced cheese, some rocket leaves and the tomatoes cut in half.