Roasted ratatouille with Socca flatbread

Don’t be put off by the idea of the flatbreads – they couldn’t be easier to make, and also heralding from the Mediteranean, Socca is the perfect partner to the classic sunshine ratatouille flavours. A simple fried egg tops off this dish so what’s not to like?

A slight deviation from the classic ratatouille method by roasting the vegetables adds another layer of flavour, and is so simple! I amtorn on the issue of salting the aubergines as it goes against my Delia Smith upbringing, however I have tried this recipe both ways (and it is delicious both ways) so save yourself the faff… You’re welcome 🙂

Recipe- serves 2

  • 2 free range eggs
  • 1 courgette
  • 1 red pepper
  • 1 small aubergine (or half a large one)
  • 1 red onion
  • 400g cherry tomatoes
  • 1 clove of garlic (crushed)
  • handful of basil leaves
  • 150g  gram/ chickpea flour
  1. Pre-heat the oven to 220°c
  2. In a jug gradually mix the flour and salt with 350ml water to form the socca batter (it should be about the thickness of single cream). Add chopped parsley (leaving a sprinkling for garnish) and leave to stand while you prepare your veg.
  3. Chop the tomatoes in half (see below) and the rest of the vegetables into chunks of around 2cm and in a large bowl toss to cover with with 2 tbsp of olive oil, the crushed garlic and some salt and pepper.
  4. Lay the basil leaves on a baking tray and spread your vegetables over the top to protect them and absorb their flavour.
  5. Roast the vegetables for about 30 minutes until the edges begin to crisp up. Turn the oven off leaving the vegetables to keep warm while you make your flatbreads and eggs
  6. In a 10″ frying pan add a small amount of vegetable oil and swirl around as the oil heats up. (if you have a smaller pan just make extra flatbreads!)
  7. Pour in enough batter so it just reaches the edges of the pan and leave to cook for two minutes – the edges should curl up away from the pan and you can peak underneath to check if its brown. Flip with a wide spatula and cook on the other side for a couple of minutes, place on a warm plate while you make the next one.
  8. When you have finished your breads, add a bit more oil and when its hot break the eggs into the pan. Scooping the hot oil over the eggs with a spoon to heat the tops, these should take around 2 minutes to cook, but it depends how you like your yolks.
  9. Lay one flatbread on each plate and add a generous dollop of ratatouille with the egg on the top. Sprinkle with the remaining basil.

Top tip – to quickly halve the cherry tomatoes, place on a plate and upturn another plate on top. Then putting pressure on the top plate, slice a long sharp knife between the plates and voila… your toms are halved!!

 

 

 

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