Cinque e Cinque (5x5 Livornese Sandwich)

Ingredients

• 1 cup 9125g) Chickpea flour ((aka Besan or Gram flour))
• 1.5 cups (335ml) Water
• 2.5 tablespoons olive oil
• A good pinch of salt
• 1 small/medium sized eggplant (aubergine)
• 1 small pinch chilli flakes (about ¼ teaspoon or less)
• 1 garlic clove (finely sliced)
• ½ tablespoon red wine vinegar
• 1 tablespoon olive oil (plus more for grilling)
• Fresh ground black pepper
• Soft crusty rolls (such as French baguette 1 per person)

Steps

1. 1

   Add the chickpea flour to a large mixing bowl. Pour the water in whilst mixing with a hand whisk to remove as many lumps as possible. Add the olive oil and salt. Cover with plastic wrap (cling film) and let it rest for at least 2 hours.

2. 2

   Cut the eggplant into slices about ¼ inch or 1/2cm thick. Drizzle lightly with olive oil and grill them well on both sides. We use a ridged griddle pan.

3. 3

   In a small bowl or ramekin, mix the sliced garlic, chilli flakes, red wine vinegar and olive oil together. Put the eggplant in a bowl and pour the marinade over. Set aside until needed.

4. 4

   Pre-heat the oven to 450℉/230℃ (fan) 475℉/250℃ (static). If you are using a stainless steel pan, then you’ll need to preheat it in the oven before adding any olive oil.

5. 5

   If using a non-stick pan, you can add the olive oil now. I recommend adding about 2-3 tablespoons of olive oil and make sure it’s greased well up the sides.

6. 6

   Skim away any foam from the chickpea batter and give it a stir. Pour the batter into the pan, then bake in the oven for 20 minutes until coming away from the edges and starting to turn golden brown.

7. 7

   Remove from the oven, sprinkle with sea salt and let it rest for a few minutes, then while still hot, remove and cut into slices (big enough to fit your roll).

8. 8

   Place one slice of torta di ceci on the roll, followed by 2 slices of eggplant, then another slice of torta di ceci on top. Top with lots of black pepper and enjoy.