Socca in French or Farinata in Italian is a dish made with chickpea flour and olive oil, poured in a pan and baked for a cross between a rustic flatbread and pancake paired with creamy smokey baba ghanoush and refreshing tomato cucumber salad for a delicious meal!
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1 cup chickpea flour
1 cup water
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 teaspoons optional flavors – spices or dried herbs BABA GHANOUSH
1 large eggplant
1/4 cup tahini
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 garlic clove
1 teaspoon salt
Broil or grill the entire eggplant until charred on all sides then let it cool completely
Once the eggplant has cooled, cut down the center to expose the flesh and scoop all of the flesh into the food processor then discard the charred skin
To the food processor with the flash add the tahini, olive oil, salt, lemon, garlic, and smoked paprika.
Puree until creamy and smooth
Stir all the ingredients together until a batter is formed and let it sit for about 30 minutes
Preheat the oven to 450 F with a cast-iron skillet on the inside while you wait on the batter.
Once the oven has preheated, remove the skillet (carefully) and turn the oven onto the broil.
Coat the skillet with olive oil then pour in the socca batter and place under the broil immediately.
Bake for 8-10 minutes or until it’s golden brown and there is a hard shell on the top.
Let it cool for 1-2 munites before using a spatula to remove the socca. Add the baba ghanoush and anything else o top to serve and enjoy!