Chickpea Pancake With Broccoli and Eggplant

ready in: 40 minutes

1/2 cup chickpea flour (stocked in ethnic markets or grocers' natural-foods aisles)
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 very small head broccoli or several florets broccoli, sliced
1/4 cup store-bought or homemade baba ghanoush
Freshly ground pepper, to taste
1 tablespoon crumbled feta cheese
1 tablespoon freshly grated Parmesan cheese

Heat oven to 450 F. Whisk together the chickpea flour, salt, and 1 tablespoon of the olive oil with 1/2 cup water until smooth.

Heat a small (8-inch), cast-iron skillet over medium heat; when hot, add remaining olive oil. When oil shimmers, pour in chickpea batter. Transfer skillet to oven.

Bake until pancake is golden-brown on top and pulls away from edge of pan, for 20 to 25 minutes. Remove skillet from oven and turn oven to broil. Position oven rack so skillet will be 4 to 5 inches from flame.

Meanwhile, in a small saucepan, steam the broccoli in a steamer basket over an inch of simmering water until crisp-tender.

When pancake is done, smear the baba ghanoush on top. Cover with broccoli. Season with pepper to taste and sprinkle with the cheeses. Broil until cheese melts and broccoli browns slightly, for 3 to 4 minutes. Remove and let cool slightly. Slide onto a plate and cut into wedges.

Makes 1 serving.


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