Parmigiano in pita bread

6 servings

60 minutes

Parmigiano in lavash is a unique blend of Italian traditions and Eastern flair. The dish combines the tenderness of stewed eggplants, the sweetness of Baku tomatoes, and the spiciness of leek, creating a rich, balanced flavor. Suluguni adds elasticity while Parmesan provides a delicate saltiness. Baking in the oven gives a golden crust and rich aroma. This dish is convenient to serve in portions and is perfect for family dinners or cozy evenings with friends. The elastic structure of the lavash retains the juiciness of the filling, making each piece harmonious and appetizing. Parmigiano in lavash is not just food; it's a gastronomic adventure that combines heartiness with sophistication.

Energy value per serving

• Calories: 486.7
• Proteins: 24.9g
• Fats: 39.9g
• Carbohydrates: 8.6g

Ingredients

• Suluguni cheese: 560 g
• Eggplants: 2 pc
• Baku tomatoes: 3 pc
• Leek: 1 pc
• Coriander leaves: 100 g
• Butter: 100 g
• Parmesan cheese: 50 g
• Chicken egg: 1 pc
• Paprika: pinch
• Spices: pinch
• Kefir: 50 ml
• Dill: to taste
• Parsley: to taste

Cooking steps

1. Slice the eggplants lengthwise into strips of 1-2 cm, salt them, and let them sit. The eggplants should release juice and lose their bitterness.

   Required ingredients:

   • Eggplants: 2 pieces

2. Slice the leek lengthwise, wash well, cut into half rings, and fry in a pan with butter and olive oil. To prevent the butter from burning, add olive oil. Continue as per the recipe.

   Required ingredients:

   • Leek: 1 piece
   • Butter: 100 g

3. Wash the eggplants, squeeze them out, cut into cubes, do not salt again. Fry in butter, reduce the heat and let simmer in their own juice for 20-30 minutes (until soft) with a lid.

   Required ingredients:

   • Eggplants: 2 pieces
   • Butter: 100 g

4. Chop the tomatoes randomly, add them to the eggplants, and let sit for 10 minutes (until the tomatoes become more like puree), add fried leeks, paprika, spices to taste, and let cool under a lid.

   Required ingredients:

   • Baku tomatoes: 3 pieces
   • Leek: 1 piece
   • Paprika:  pinch
   • Spices:  pinch

5. Take the suluguni out of the fridge and grate it.

   Required ingredients:

   • Suluguni cheese: 560 g

6. Lay out the lavash, distribute the vegetables from the pan while avoiding the vegetable sauce to prevent excessive softening of the lavash. Leave about 5 cm from the edges.

7. Sprinkle suluguni and finely chopped greens over the vegetables. Immediately roll everything up.

   Required ingredients:

   • Suluguni cheese: 560 g
   • Dill:  to taste
   • Parsley:  to taste

8. Prepare the mold (do not grease with anything).

9. Cut the roll into thick, even slices and stack them in a mold with the filling side up.

10. Preheat the oven to 180 degrees.

11. Brush the top with an egg beaten with kefir and sprinkle with grated Parmesan.

    Required ingredients:

    • Chicken egg: 1 piece
    • Kefir: 50 ml
    • Parmesan cheese: 50 g

12. Bake until golden brown for about 30 minutes.