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!
Socca with Baba Ghanoush
Ingredients
Units
Scale
SOCCA
- 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
Instructions
BABA GHANOUSH
- 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
SOCCA
- 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!
