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Socca recipe and eggplant & tomato topping #gourmetproject #frenchrecipe
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socca recipe with eggplant & tomatoes topping

Servings 2
Author Claudia Rinaldi

Ingredients

for the socca

  • 2 1/4 cup chickpea flour
  • 2 tbsp extra-virgin olive oil plus more for the skillet
  • 2 cups water
  • salt

for the socca topping

  • 2 medium eggplant
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove
  • 1 red pepper
  • 1 handful cherry tomatoes
  • 4-5 basil leaves
  • 2 tbsp grated parmesan cheese
  • salt

Instructions

for the socca

  1. Whisk together chickpea flour, a pinch (or two) of salt, olive oil and water.

  2. Heat a teaspoon of olive oil in a non-stick pan. Pour in 1/4 cup of batter (just like for pancakes) and cook 3-5 minutes, until you get a crispy bottom.

  3. Flip and cook one more minute.

for the socca topping

  1. Slice or dice the eggplant (0.5 inch slices), salt them and place them in a colander 5-10 minutes. Cut tomatoes in two.

  2. Heat one tablespoon of olive oil in a large skillet (medium heat). Brown garlic and red pepper.

  3. Remove both garlic and pepper, reduce to low heat and add tomatoes and a pinch of salt, mix and sauté a few minutes.

  4. Add the eggplant and half glass of water, mix, cover and let cook (medium/low heat) 15-18 minutes, until the eggplants are completely done.

  5. Plate and top each socca with eggplant, fresh basil leaves and parmesan cheese.