Allow to sit in a warm climate for 2 to 24 hours (the longer the better)
Heat some olive oil in a cast iron pan, when almost smoking add enough batter to cover the base to a thickness of 2cm. Scatter some of the rosemary over the surface and allow to sink in.
Allow to cook for several minutes, then place the pan in a preheated oven at 180c for 10 minutes.
Remove from the oven and serve.
Notes
This recipe is a perfect accompaniment for the Eggplant Bowl recipe, try them out today.