1large purple eggplant, thinly sliced lengthways60 ml (¼ cup)olive oil30 mllemon juice30 mlred wine vinegar25 mlextra-virgin olive oil2cloves of garlic, finely chopped½ cup(loosely packed) oregano leaves2(about 200gm each) buffalo mozzarella, coarsely tornTo serve:basil leaves and wild rocketPiadina dough30 mlolive oil, plus extra for brushing 1 tspdry yeast200 gmplain flour70 gmsemolina
Lightly brush both sides of eggplant slices with a little olive oil and season to taste with sea salt and freshly ground black pepper. Heat a large chargrill pan or barbecue over high heat and cook eggplant, in batches, until golden and tender (1-2 minutes on each side). Transfer to a bowl, add lemon juice, vinegar, extra-virgin olive oil, garlic, oregano and remaining olive oil and stir to combine. Season generously to taste, then transfer to a container and refrigerate overnight or for up to a week. Bring to room temperature and drain (reserving marinade) before using.
For piadina dough, combine 180ml (¾ cup) warm water, oil and yeast in a bowl, stirring to dissolve yeast. Combine flour, semolina and 1½ tsp sea salt in the bowl of an electric mixer fitted with a dough hook and mix on low speed to combine. Add yeast mixture in a steady stream, mixing to combine, increase to medium speed and knead until smooth and elastic (about 5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover with plastic wrap and stand in a warm place until doubled in size (about 2 hours). Knock back dough, divide into 6 even pieces and roll each piece into a ball on a lightly floured surface. Heat a large chargrill pan or barbecue over medium-high heat. Roll each ball of dough into a 2mm-thick rectangle (to fit the size of your chargrill plate or barbecue) and brush both sides of each piece with oil. Cook one at a time until lightly golden (2-3 minutes on each side). Transfer to a platter, scatter with drained eggplant, mozzarella, basil and rocket, drizzle with reserved marinade, season to taste and serve.