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Roasted Eggplant Socca
Servings:
8
Calories:
124
kcal
Author:
Abra Pappa, MS, CNS, LDN
Ingredients
Socca
1
cup
of chickpea flour
1
cup
of water
2
tablespoons
of extra virgin olive oil
1/2
teaspoon
of salt
1
teaspoon
of coconut oil
Roasted Eggplant
1
medium eggplant,
sliced in 1/2 moon
2
cloves
of garlic,
chopped
1
tablespoon
of extra virgin olive oil,
plus more for drizzle
1
tablespoon
of fresh basil,
chopped in ribbons or a chiffonade
1
tablespoon
of fresh mint,
chopped in ribbons or a chiffonade
1/4
teaspoon
of sea salt
1/4
teaspoon
of black pepper,
fine grind
Instructions
Socca
Combine chickpea flour, water, olive oil, and salt in a bowl. Whisk well to combine. Allow to sit for 1 hour or up to 12 hours.
Preheat oven to 450
Coat cast iron pan with coconut oil and place in heated oven for five minutes until hot
Add socca batter to hot cast iron pan and return to oven to bake for 8-10 minutes
Place under broiler for additional 2-3 minutes until brown (be careful not to over brown)
Roasted Eggplant
Cut eggplant in 1/2 inch 1/2 moon slices
Place eggplant on cookie sheet, do not overcrowd you may need 2 cookie sheets
Drizzle with olive oil. Roast in 450 oven for 15-20 minutes, check a few times during cooking to flip eggplant.
Take out of oven, spread chopped garlic on top and another drizzle of olive oil and roast for additional 4 minutes
Sprinkle with salt and pepper hot out of the oven
Notes
**This recipe will make one 13″ or two 7″, alternatively you can use a 10″ skillet and make two thin socca.
Nutrition
Calories:
124
kcal
|
Carbohydrates:
12
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
230
mg
|
Potassium:
258
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
55
IU
|
Vitamin C:
1.7
mg
|
Calcium:
15
mg
|
Iron:
0.9
mg