Socca pizza with grilled eggplant
Ingredients
Instructions
- 125 g Chickpea flour
- 25 cl Water
- 2 tbsp. tablespoons olive oil
- 2 small eggplants
- 1 can of tomatoes
- 50 g Parmesan cheese
- Salt
- Pepper
- For the flour into a bowl and mix with the water, 2 tbsp. tablespoon olive oil and a little salt. Leave to rest for about 20 minutes.
- Meanwhile, rinse the aubergines and cut them into slices. Brush them with olive oil and grill them on the barbecue, about 5 minutes on each side.
- Preheat the oven to 200°C (th.6/7). Heat the remaining oil in a frying pan and for in some batter. Cook over medium heat for 2 minutes on one side, then flip the "pizza" and cook for 2 minutes on the other side. Slide it onto a baking sheet and cook 4 other mini pizzas in the same way.
- Distribute the tomatoes and eggplant slices on each pizza, salt, pepper, sprinkle with grated parmesan and bake for 5 minutes. Serve right out of the oven.
Socca pizza with grilled eggplant
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