Socca with Eggplant Caviar, Tomatoes and Corn

I know it seems as though I've fallen off the blog-o-sphere, but the last week has certainly been challenging. First of all, Olympics viewing has been keeping me up way, way past my bed time leaving me a zombie during the day. Secondly, I've been picked for the oh so dreaded jury duty! Thus far it has proven itself to be an interesting experience/process though I can't wait to get back to work (never thought I'd be saying that). That's the 411 on my life. Now more importantly, lets get on to what's been going on in my kitchen.

Socca, or chickpea crepes, make a lovely appetizer. Whether eaten plain out of the oven or garnished, it is equally delicious. It is simply a batter of chickpea flour, water and olive oil cooked in a cast iron skillet in the oven. I've also done it on the stove top, though the oven yields a crisper edge. To make it a more substantial course, I topped mine with an eggplant caviar (roasted eggplant, tahini and lemon juice), cherry tomatoes, fresh corn and chopped parsley. A drizzle of olive oil over the top would have finished it off perfectly. I'll have to remember that for next time.

Looks like we have a cherry tomato thief amongst us. Just look at the slice of socca there at the top of the photo. See... so yummy... it's just irresistible. Have a good week everyone.