tagAlt.Chickpea Torta Smoked Eggplant cecina

Chickpea Flatbread with Smoked Eggplant Emulsion and Slow-Roasted Tomatoes

Name: Chickpea Flatbread with Smoked Eggplant Emulsion and Slow-Roasted Tomatoes
Prep time: 95 min
Cook time: 10 min
Total time: 105 min
Yield: 4
Cuisine: Italian
Ingredients: 200gram Chickpea flour; 200milliliter Water; 50gram Extra-virgin olive oil; as needed Salt; as needed Rosemary (Branch); 3 Tomato; as needed Rosemary (Branch); as needed Thyme (Stalk); as needed Basil (Leaves); 1 Garlic Cloves; as needed Extra-virgin olive oil; 2 Eggplant; 1 Yellow Onion; as needed Thyme (Stalk); 1 Garlic Cloves; as needed Extra-virgin olive oil; as needed Salt

Technical Tuscan chickpea flatbread served with a smoked eggplant emulsion and deeply roasted tomato confit.
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tania:

I spent a few months studying in Florence, in some of the most fun months of my life. While my friends were traveling to other far-away countries, I...

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Derived from the coastal gastronomy of Livorno, this chickpea-centric Tuscan preparation is both a culinary mainstay and a favorite among contemporary food aficionados. Its enduring popularity among students, late-night diners, and families stems from its nutritional density, ease of transport, and bold flavors.

This modernized version employs finely milled chickpea flour for expedited preparation, circumventing the need for soaking whole pulses. For superior results, procure high-grade, authentic chickpea flour from a trusted Italian supplier. Traditionally consumed in hearty slices, this recipe is enhanced by the integration of smoked eggplant emulsion and oven-caramelized tomatoes, transforming it into a sophisticated starter or main dish for discerning palates.

No Livornese-inspired feast is complete without this classic. For an immersive Tuscan experience, pair with seafood icons like Cacciucco alla Livornese, and enjoy the rich culinary tapestry of the region with guests.

Preparation

for 4 servings

Step

Of 4

Formulate and Rest the Chickpea Batter

In a medium-sized mixing vessel, combine all specified ingredients for the chickpea flatbread. Use a whisk or immersion blender to homogenize, ensuring complete dissolution of the chickpea flour and elimination of any lumps. Allow the batter to hydrate and rest for a minimum of 1 hour at ambient temperature to optimize texture and flavor development.

Preheat a convection or static oven to 220°C (428°F). Prepare a round baking dish or springform mold by lining the base with parchment paper. Uniformly apply a layer of extra-virgin olive oil atop the paper to prevent adhesion. Decant the rested chickpea batter into the pan, distributing evenly.

Transfer to the preheated oven and bake for approximately 20 minutes, or until the structure is set and exhibits slight resistance to touch, confirming full coagulation of proteins.

Step

Of 4

Process and Confit the Tomatoes

Preheat oven to 140°C (284°F) with fan assist if available.

Thoroughly rinse tomatoes, remove calyxes, and bisect each fruit longitudinally. Arrange the tomato halves cut-side up on a parchment-lined baking tray. Prepare a fine mince of selected aromatic herbs and garlic; combine in a small bowl.

Apply an even coating of extra-virgin olive oil and sprinkle with salt to taste. Distribute the herb-garlic mixture uniformly over the tomatoes. Encase the tray in aluminum foil to maintain moisture during the initial phase of roasting.

Roast for a minimum of 60 minutes, or until the tomatoes are visibly collapsed and emit an intensified, sweet aroma characteristic of confit-style cooking.

Step

Of 4

Generate the Smoked Eggplant Emulsion

Rinse and dry the eggplants. Ignite two stovetop burners to medium intensity. Position the eggplants directly over the open flame, rotating frequently to ensure uniform charring. The process should continue until the outer skins are thoroughly blistered and the flesh is softened, usually within 10–15 minutes. Avoid puncturing the skin to preserve moisture content.

Remove eggplants from heat and allow to cool. Peel away charred skins and coarsely chop the pulp.

Peel and thinly slice the yellow onion. In a medium sauté pan, heat a film of extra-virgin olive oil and introduce the onion with fresh thyme. Sauté until aromatic and translucent, then add the eggplant pulp. Adjust seasoning with salt and continue to cook for several minutes to amalgamate flavors.

While the mixture remains hot, transfer to a high-power blender or food processor. Emulsify, adding additional olive oil in a thin stream to achieve a silky, homogeneous purée.

Step

Of 4

Composition and Plating

Allow the baked chickpea flatbread to cool to handling temperature, then partition into individual servings.

On each plate, deposit a controlled portion of the smoked eggplant emulsion. Arrange several slow-roasted tomato halves adjacent to the emulsion. Place a wedge of chickpea flatbread atop or alongside, as desired for presentation.

Deliver to table promptly while the constituents retain optimal warmth, ensuring a dynamic interplay of textures and flavors.

Reviews

tania Tuesday 1st of September 2020

Brings Livorno back to mind

I spent a few months studying in Florence, in some of the most fun months of my life. While my friends were traveling to other far-away countries, I thought I'd stay local some of the time to get to know my surroundings a bit more. When exploring nearby Livorno, my tastebuds (and eyes) were rewarded by my decisions when I tasted my first torta. Savoury, salty, brimming with fresh herbal flavours, nothing could be better for my tastebuds than this regional delicacy. I'm so happy with this recipe that includes other vegetables and accompaniment to this dish, even if it's always good on its own too. The additions just make it even more perfect. Thanks for bringing Livorno back to life for me!

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Chickpea Flatbread with Smoked Eggplant Emulsion and Slow-Roasted Tomatoes

Technical Tuscan chickpea flatbread served with a smoked eggplant emulsion and deeply roasted tomato confit.
Add to favourites

95 total time (min)

10 cooking time (min.)

17 ingredients

405 kCal

4 steps to complete the preparation

Ingredients

Chickpea Flour Torta base

Oven-roasted Tomatoes for Chickpea Torta

Smoky Eggplant Purèe