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Chickpea demiglace with smoked aubergine, hummus and chard paper

Ingredients:

 

Chickpea demiglace with smoked aubergine, hummus and chard paper

The demiglace

  • 100 g dark vegetable broth
  • 5 g dried chickpea
  • 300 g water
  • 0,30 g baking soda
  • 0.10 g dry kombu

The candied eggplant

  • 1 eggplant
  • olive oil
  • salt
  • pepper
  • lemon juice

The smoked aubergine cream

  • 40 g smoked eggplant seeds
  • 4 g lemon juice
  • 7 g olive oil
  • 0,50 g salt
  • 0,20 g pepper
  • 0,20 g cumin
  • 12 g Mayonnaise

The hummus

  • 50 g chickpeas
  • 15 g olive oil
  • 0,20 g garlic
  • 0,50 g salt
  • 0,20 g cumin powder
  • 3 g lemon juice
  • 30 g mineral water

Chard paper

  • 1 chard leaf

Demiglace

  1. Let the chickpeas soak in the 300 g of water, bicarbonate and 1 g of dry kombu for 15 hours. Drain and wash well. Bring the broth to a boil and add the chickpeas. Skim, cook 90 minutes, strain and reserve the cooked chickpeas. Reduce the broth over 30 minutes Set aside.

The candied eggplant

  1. Smoke directly over the fire until the fibers collapse. Peel,open the eggplant and clean the seeds. Layer the two halves of aubergines and vacuum pack with salt, pepper and a few drops of lemon juice and a dash of olive oil. Cook for 40 minutes at 85ºC, break the cooking in ice water or beat down. Set aside. After passing, regenerate 5 minutes at 65ºC.

The smoked aubergine cream

  1. Process all the ingredients until obtaining a smooth and homogeneous cream.

Chard paper

  1. Dehydrate 8 hours at 42ºC. Reserve hermetic with silicasec.

Emplating

  1. Reduce 60 gr of demiglace until obtaining 20gr. Place a point of aubergine cream, on top of it the aubergine fillet and top with the hot demiglace. Place 3 dots of hummus on it and finish with the chard paper.

Method:

 

Chickpea demiglace with smoked aubergine, hummus and chard paper

The demiglace

  • 100 g dark vegetable broth
  • 5 g dried chickpea
  • 300 g water
  • 0,30 g baking soda
  • 0.10 g dry kombu

The candied eggplant

  • 1 eggplant
  • olive oil
  • salt
  • pepper
  • lemon juice

The smoked aubergine cream

  • 40 g smoked eggplant seeds
  • 4 g lemon juice
  • 7 g olive oil
  • 0,50 g salt
  • 0,20 g pepper
  • 0,20 g cumin
  • 12 g Mayonnaise

The hummus

  • 50 g chickpeas
  • 15 g olive oil
  • 0,20 g garlic
  • 0,50 g salt
  • 0,20 g cumin powder
  • 3 g lemon juice
  • 30 g mineral water

Chard paper

  • 1 chard leaf

Demiglace

  1. Let the chickpeas soak in the 300 g of water, bicarbonate and 1 g of dry kombu for 15 hours. Drain and wash well. Bring the broth to a boil and add the chickpeas. Skim, cook 90 minutes, strain and reserve the cooked chickpeas. Reduce the broth over 30 minutes Set aside.

The candied eggplant

  1. Smoke directly over the fire until the fibers collapse. Peel,open the eggplant and clean the seeds. Layer the two halves of aubergines and vacuum pack with salt, pepper and a few drops of lemon juice and a dash of olive oil. Cook for 40 minutes at 85ºC, break the cooking in ice water or beat down. Set aside. After passing, regenerate 5 minutes at 65ºC.

The smoked aubergine cream

  1. Process all the ingredients until obtaining a smooth and homogeneous cream.

Chard paper

  1. Dehydrate 8 hours at 42ºC. Reserve hermetic with silicasec.

Emplating

  1. Reduce 60 gr of demiglace until obtaining 20gr. Place a point of aubergine cream, on top of it the aubergine fillet and top with the hot demiglace. Place 3 dots of hummus on it and finish with the chard paper.

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