Ingredients Jump to Instructions ↓

  1. 150 ml olive oil

  2. 6 cloves garlic , chopped

  3. 2 tsp choppedleaves rosemary

  4. 2 aubergines , diced

  5. 1 lemon , grated zest and juice

  6. 2 tbsp chopped basil

  7. 250 g chickpea or gram flour sea salt and freshly ground black pepper

  8. 2 eggs

  9. 100 ml milk

  10. 100 ml olive oil

  11. 2 tbsp chopped mixed herbs , (such as oregano, chervil and chives)

  12. 150 ml single cream

  13. 3-4 tbsp olive oil , for frying

  14. 2 tbsp extra virgin olive oil

  15. 2 tsp balsamic vinegar

  16. 1 tbsp chopped parsley

  17. 1 lemon , cut into wedges

Instructions Jump to Ingredients ↑

  1. Socca galette with aubergine caviar Method 1. Pour the olive oil into a frying pan and cook the garlic over a gentle heat until softened but not coloured.

  2. Add the rosemary and cook for another minute or so.

  3. Stir in the aubergines and lemon juice. Season with salt and freshly ground black pepper and cook slowly for about 40 minutes, until the aubergine is very soft.

  4. Stir in the lemon zest and cook for a further 5 minutes.

  5. Add the basil, check the seasoning and adjust if necessary.

  6. To make the socca galette, place the flour, salt and pepper into a large bowl.

  7. In a separate jug, mix the eggs, milk and olive oil. Pour over the chickpea flour and beat with an electric whisk until the mixture becomes a smooth batter.

  8. Add the fresh herbs and cream. If the batter is too thick, add a little water.

  9. Heat a little olive oil in a small non-stick frying pan and add a ladle full of batter. Cook for a minute or so, until the outside of the pancake starts to set.

  10. . Place under a grill for a further 2 minutes, until the mixture is set. Remove from the pan and keep warm in a low oven while you make another 3 galettes in the same way.

  11. . Place a socca galette on each of 4 plates and top with aubergine caviar. Drizzle a little olive oil and a dash of balsamic vinegar around the plate. Scatter over the parsley, garnish with a wedge of lemon and serve.


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