Ingredients
| FARINATA | |
| 480g chickpea flour | |
| 1.2 litres water | |
| 80ml olive oil | |
| 16g sea salt | |
| EGGPLANT PURÉE | |
| 3 heads garlic, cloves peeled | |
| 1½ cups grapeseed oil | |
| 800g roasted eggplant, peeled | |
| 100g tahini | |
| 300ml olive oil | |
| 15g sea salt | |
| PEPERONATA | |
| 10 red capsicums | |
| ½ red onion, peeled, halved | |
| 100ml red wine vinegar | |
| 50ml olive oil, plus an extra drizzle | |
| ½ sprig rosemary | |
| 1 clove garlic | |
| 75g brown sugar | |
| PUFFED CHICKPEAS | |
| 1 x 400g can chickpeas | |
| ¼ cup olive oil | |
| FRIED CAPERS | |
| 4 tablespoons capers | |
| 3 tablespoons olive oil | |
| TO SERVE | |
| anchovy fillets (two per serve) | |
| boquerones fillets (Spanish white anchovies; two per serve) | |
| chilli flakes | |
| lemon zest & juice |
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Instructions
| 1. | FARINATA |
| 2. | Combine all the ingredients together, whisking constantly to avoid lumps. |
| 3. | Let the batter sit for at least an hour, but it’s best made the day before and kept in the fridge. |
| 4. | When ready to cook, heat the oven to 200°C. |
| 5. | Heat a non-stick, high-sided crêpe pan over a medium-high heat. |
| 6. | For each pancake pour about 200ml batter into the pan and roll it around in the pan to come slightly up the sides. |
| 7. | Cook on a medium heat for 2-3 minutes, then put in the oven for 3-4 minutes. |
| 8. | Put onto a small tray lined with baking paper while you cook the rest of the pancakes. |
| 9. | These can be made ahead of time and either stored in the fridge or kept on the bench ready to reheat for serving. |
| 10. | EGGPLANT PURÉE |
| 11. | Preheat the oven to 250°C. |
| 12. | To confit the garlic, put the garlic and oil in a small ovenproof dish (add more oil if cloves aren’t submerged). |
| 13. | Cover and bake until cloves are golden and tender, about 2 hours. Cool. |
| 14. | This makes more than you need for the eggplant purée, but transfer the garlic and oil to an airtight container and keep in the fridge for up to 2 weeks. |
| 15. | Strain any excess water from the eggplant (this is best done overnight). |
| 16. | Combine 7 cloves confit garlic, eggplant, tahini, olive oil and salt together in a food processor and blitz for a couple of minutes. This can be made a day ahead. |
| 17. | PEPERONATA |
| 18. | Cut the capsicums in half and remove the seeds and stems. |
| 19. | Toss the capsicums and onions in a good drizzle of olive oil and some salt and put them onto a tray skin-side up. |
| 20. | Roast at 220°C until the skin is beginning to blacken or char, about 25 minutes. |
| 21. | Remove from the oven and put into a large mixing bowl, cover tightly with plastic wrap and let cool for 30-40 minutes. |
| 22. | Once cooled, put into a metal bowl and add the red wine vinegar. Cover with plastic wrap and leave for at least 5 minutes. |
| 23. | Peel the skins off the capsicums and sieve the liquid left from the capsicum, reserving the liquid for the capsicum glaze. |
| 24. | Slice the capsicum and onions and set them aside. |
| 25. | To make the glaze, put the olive oil, rosemary and garlic into a saucepan, bring to a simmer and keep over a low heat for 3 minutes to infuse, being careful not to burn the garlic. |
| 26. | Pass the oil through a sieve, add the capsicum liquid and the brown sugar and simmer to reduce to a thick consistency. |
| 27. | Mix the glaze with the sliced capsicum and onions. The peperonata can be made a day ahead. |
| 28. | PUFFED CHICKPEAS |
| 29. | Drain the chickpeas and pat dry to remove all moisture. |
| 30. | Dry in the oven at 140°C for 30 minutes. |
| 31. | Allow to cool then shallow fry in olive oil until crisp and golden. |
| 32. | Put onto a tray to cool then sprinkle with salt. |
| 33. | FRIED CAPERS |
| 34. | Squeeze the brine out of the capers. Put the olive oil and capers into a small saucepan and bring up to a high heat. |
| 35. | Once they are starting to pop open, reduce the heat to medium-low and stir until they’re crispy. |
| 36. | Drain off any excess oil using a sieve and then place into a small bowl. |
| 37. | TO SERVE |
| 38. | Reheat the chickpea pancakes in the oven for 2-3 minutes at 180°C. Put onto a hot plate. |
| 39. | For each pancake, put 2 large spoonfuls of smoked eggplant purée in the centre of the pancake and spread towards the edge using the back of a spoon. |
| 40. | Top with 2-3 large spoonfuls of peperonata. Sprinkle 1-2 tablespoons fried chickpeas on top of the pepperonata. |
| 41. | Next add 2 anchovies and 2 boquerones, folding them around the peperonata and chickpeas. |
| 42. | Sprinkle a teaspoon of fried capers on top plus a good pinch of chilli flakes. |
| 43. | Finish with a light zest of lemon and squeeze of lemon juice. |
Recipes and food styling Tom Hishon & Stefania Palermo / Photography Tony Nyberg