Saturday, October 13, 2012

Rosemary Socca with Roasted Eggplant

Since our anniversary dinner, I've been wanting to make socca at home. If you haven't ever had or heard of socca, it's just a chickpea "pancake," almost is a little like polenta in texture and consistency. Socca is simple to make, and can be varied in a bunch of ways, so it's a great addition to quick weeknight meals. Perfect for enjoying a restaurant-style dinner, right at home in your warm & cozies.

Rosemary Socca with Roasted Eggplant
Serves 4
For eggplant and sauce: (note: you could easily sub sauce for your favorite jarred pre-made tomato sauce)
  • 1 medium eggplant
  • 1 Tbsp EVOO plus 1 tsp
  • 1 tsp balsmic vinegar
  • 1-2 Tbsp tomato paste (or sub 1 small fresh tomato)
  • 2-3 basil leaves
For the socca: (Recipe adapted from How to Cook Everything Vegetarian)
  • 1 cup chickpea flour
  • 1 tsp salt
  • Fresh ground pepper to taste
  • 2 Tbsp olive oil
  • 1 sprig fresh rosemary
  • Pepper to taste

  1.  Put 1.5 cups warm water into a large bowl, and sift the chickpea flour into it. (This is to make sure all the clumps are removed; you can use a fine-meshed strainer here). Whisk in the remaining ingredients besides the rosemary, and cover with a towel. Set aside for at least 10 minutes (and up to 12 hrs). Then, stir in fresh chopped rosemary.
  2. Preheat the oven to 450F. Slice your eggplant into rounds about an inch thick, and toss in a large bowl with a little olive oil. Place on a baking sheet lined with parchment paper and roast until tender, about 20 minutes. 
  3. To bake the chickpea pancakes (socca), I poured the batter into 4 mini tart pans, sprayed with non-stick spray. You can also heat them in a griddle with some olive oil, or in a oiled skillet. I liked the little tart pans for pre-portioned serving sizes made easy, though. You can simply pop the tart pans right in the oven with the eggplant. Bake the socca until lightly browned on top, about 15-20min.
  4. To prepare the sauce, take about 3-4 slices of eggplant and place in food processor with the rest of the sauce ingredients (basil, tomato paste, oil and vinegar). Season to taste.
  5. To serve, remove the socca from the pans and place sauce on top, followed by a slice of eggplant. If desired, serve over a bed of greens- such as spinach or kale. 

I'll admit, this wasn't as amazing as our anniversary dinner appetizer- but I didn't use much oil in the socca, so upping the amount may add a bit more moistness to the pancake here. But, I love the use of fresh herbs, and combined with soft roasted eggplant and sweet sauce, it all comes together.

Easy meal! 


  1. Such a pretty dish I love the layering. I have never had socca. Before but have heard good things


I love comments-drop me a line if you're stopping by!