300g chickpea flour
1 teaspoon sea salt
1 teaspoon ground cumin
50ml olive oil
Freshly ground black pepper, plus additional sea salt and
olive oil for serving
Home dried herbs
6 stems flat parsley
2 sprigs rosemary
2 sprigs oregano
3 sprigs thyme
150ml Japanese mayonnaise
Juice of 1 lemon
Salt and pepper to taste
Pinch of ground cumin (optional)
- Lay fresh herbs out on a baking tray. Select special applications. Select drying at 85˚C and the duration of
- 3 hours. When the herbs are dried, pull from stems, mix together and store in an airtight container.
- Pre-heat Fan Grill on 240˚C, with baking and roasting rack on shelf position 5.
- Combine all dry ingredients with 1½ tablespoons of olive oil and water and mix well. Cover and rest the batter for at least 2 hours, at room temperature.
- Place 27cm round baking tray in the oven for 5 minutes until very hot. Remove from the oven and with some of the remaining oil, grease the pan well.
- Pour ½ cup of batter into the hot pan to cover the base evenly.
- Return the hot tray to the oven. Grill the socca until firm and beginning to blister and slightly burn, this should take approximately 3 minutes.
- Pre-heat on Fan Grill 200˚C.
- Place the eggplants on the grilling and roasting insert in the multi-purpose tray, on shelf position 4, turning every 3 minutes until cooked through and soft. The eggplant will lose its shape when cooked.
- When cooked, remove from the oven and place in a sieve over a bowl to drain and cool.
- Peel the eggplants and remove the stalk; discard both.
- Place the flesh back in the sieve to continue draining, press out excess moisture. Transfer the drained flesh to a blender or food processor and puree until smooth; slowly add the tahini and the mayonnaise whilst blending. Season with lemon juice, salt and white pepper.
- Slide the cooked socca onto a cutting board, slice into wedges.
- Dot with babaganoush and sprinkle with salt, pepper and a drizzle of olive oil.
- Top with some freshly dried herbs.
- Repeat with remaining batter, adding more olive oil to the pan before pouring in the batter each time.