Tomato Farinata with Eggplants
Tomato farinata with eggplants is a tasty alternative to the classic dish from Genoese tradition. The secret lies in adding tomato purée to the batter, giving the farinata a more intense and flavorful taste.
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
Easy
Ingredients
-
150
g
chickpea flour
-
400
ml
water
-
150
g
Mutti Strained Tomatoes (Passata)
-
50
g
of Extra Virgin Olive Oil
-
3
g
salt
-
300
g
eggplant
-
As needed: plant-based stracchino-style cheese
-
As needed: fresh basil
Tradition with a pinch of creativity!
Farinata is a typical dish from Genoa (and beyond, as it is found in other regions under different names), made simply with chickpea flour, water, and extra virgin olive oil. Just a few ingredients for an irresistible taste! But can it be made even more delicious? Absolutely! By adding the Passata Tomato Purée to the batter, not only does it take on a lovely reddish hue, but it also gains a subtle sweetness that pairs perfectly with chickpea flour. The finishing touch? Topping it with eggplants, plant-based stracchino, and fresh basil leaves!
A perfect farinata? Let the batter rest!
Farinata is an easy dish to make, but there are a few key steps to follow for the best results. One of the most important is letting the batter rest for at least 2 hours at room temperature, or ideally overnight. During this time, the chickpea flour will fully absorb the water, creating a smooth and homogeneous batter. Additionally, thanks to the slight fermentation that occurs during the resting period, the farinata will be lighter and easier to digest.
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Tradition with a pinch of creativity!
Farinata is a typical dish from Genoa (and beyond, as it is found in other regions under different names), made simply with chickpea flour, water, and extra virgin olive oil. Just a few ingredients for an irresistible taste! But can it be made even more delicious? Absolutely! By adding the Passata Tomato Purée to the batter, not only does it take on a lovely reddish hue, but it also gains a subtle sweetness that pairs perfectly with chickpea flour. The finishing touch? Topping it with eggplants, plant-based stracchino, and fresh basil leaves!
A perfect farinata? Let the batter rest!
Farinata is an easy dish to make, but there are a few key steps to follow for the best results. One of the most important is letting the batter rest for at least 2 hours at room temperature, or ideally overnight. During this time, the chickpea flour will fully absorb the water, creating a smooth and homogeneous batter. Additionally, thanks to the slight fermentation that occurs during the resting period, the farinata will be lighter and easier to digest.
Tomato Farinata with Eggplants: Method
- In a tall mixing jug, combine the water and Mutti Strained tomatoes (Passata) and mix well.
- In a large bowl, add the chickpea flour and the water-tomato mixture. Whisk thoroughly until you obtain a smooth, lump-free batter.
- Skim off any foam that has formed on the surface using a spoon, then cover the bowl with plastic wrap and let it rest at room temperature for at least two hours.
- After the resting time, skim off any new foam that may have formed and mix the batter well with a whisk.
- While the batter is resting, prepare the eggplants. Dice them and sauté in a pan with a couple of tablespoons of extra virgin olive oil for 5–10 minutes, or until they are soft.
- Once cooked, set them aside and let them cool completely.
- Line a 30x40 cm baking tray with parchment paper and generously grease it with extra virgin olive oil. Pour the batter onto the tray and spread it evenly.
- Top the tomato farinata with the previously cooked eggplants and bake in a preheated static oven at 230°C (450°F) on the lowest rack for 10 minutes.
- After 10 minutes, move the farinata to the highest rack of the oven and bake for another 10 minutes.
- Finally, complete the baking by placing it in the center of the oven for the last 5 minutes.
- The farinata is ready when the edges appear slightly charred.
- Once baked, remove the tomato farinata from the oven, slice it, and top it with dollops of plant-based stracchino cheese and fresh basil leaves.
