Tomato Farinata with Eggplants

Tomato Farinata with Eggplants: Method

1. In a tall mixing jug, combine the water and tomato purée and mix well.
2. In a large bowl, add the chickpea flour and the water-tomato mixture. Whisk thoroughly until you obtain a smooth, lump-free batter.
3. 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.
4. After the resting time, skim off any new foam that may have formed and mix the batter well with a whisk.
5. 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.
6. Once cooked, set them aside and let them cool completely.
7. 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.
8. 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.
9. After 10 minutes, move the farinata to the highest rack of the oven and bake for another 10 minutes.
10. Finally, complete the baking by placing it in the center of the oven for the last 5 minutes.
11. The farinata is ready when the edges appear slightly charred.
12. 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.