{"id":32550,"date":"2021-02-07T18:28:23","date_gmt":"2021-02-07T18:28:23","guid":{"rendered":"https:\/\/usapulseseu.org\/kichererbsen-demiglace-mit-geraucherter-aubergine-hummus-und-mangoldpapier\/"},"modified":"2021-02-07T18:28:23","modified_gmt":"2021-02-07T18:28:23","slug":"kichererbsen-demiglace-mit-geraucherter-aubergine-hummus-und-mangoldpapier","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/de\/kichererbsen-demiglace-mit-geraucherter-aubergine-hummus-und-mangoldpapier\/","title":{"rendered":"Kichererbsen-Demiglace mit ger\u00e4ucherter Aubergine, Hummus und Mangoldpapier"},"content":{"rendered":"

 <\/p>\n

<\/p>\n

\n

Kichererbsen-Demiglace mit ger\u00e4ucherter Aubergine, Hummus und Mangoldpapier<\/h2>\n

\t\t<\/p>\n

\n

\n

Die Demiglace<\/h4>\n
    \n
  • 100 g dunkle Gem\u00fcsebr\u00fche<\/li>\n
  • 5 g getrocknete Kichererbse<\/li>\n
  • 300 g Wasser<\/li>\n
  • 0,30 g Backpulver<\/li>\n
  • 0,10 g trockener Kombu<\/li>\n<\/ul>\n

    Die kandierte Aubergine<\/h4>\n
      \n
    • 1 Aubergine<\/li>\n
    • Oliven\u00f6l<\/li>\n
    • Salz<\/li>\n
    • Pfeffer<\/li>\n
    • Zitronensaft<\/li>\n<\/ul>\n

      Die ger\u00e4ucherte Auberginencreme<\/h4>\n
        \n
      • 40 g ger\u00e4ucherte Auberginensamen<\/li>\n
      • 4 g Zitronensaft<\/li>\n
      • 7 g Oliven\u00f6l<\/li>\n
      • 0,50 g Salz<\/li>\n
      • 0,20 g Pfeffer<\/li>\n
      • 0,20 g Kreuzk\u00fcmmel<\/li>\n
      • 12 g Mayonnaise<\/li>\n<\/ul>\n

        Der Hummus<\/h4>\n
          \n
        • 50 g Kichererbsen<\/li>\n
        • 15 g Oliven\u00f6l<\/li>\n
        • 0,20 g Knoblauch<\/li>\n
        • 0,50 g Salz<\/li>\n
        • 0,20 g Kreuzk\u00fcmmelpulver<\/li>\n
        • 3 g Zitronensaft<\/li>\n
        • 30 g Mineralwasser<\/li>\n<\/ul>\n

          Mangold Papier<\/h4>\n
            \n
          • 1 Mangoldblatt<\/li>\n<\/ul><\/div>\n
            \n

            Demiglace<\/h4>\n
              \n
            1. Lassen Sie die Kichererbsen 15 Stunden lang in den 300 g Wasser, dem Bikarbonat und 1 g getrocknetem Kombu einweichen. Abgie\u00dfen und gut waschen. Bringen Sie die Br\u00fche zum Kochen und f\u00fcgen Sie die Kichererbsen hinzu. Absch\u00e4umen, 90 Minuten kochen, abseihen und die gekochten Kichererbsen aufbewahren. Reduzieren Sie die Br\u00fche 30 Minuten lang und stellen Sie sie beiseite. <\/li>\n<\/ol>\n

              Die kandierte Aubergine<\/h4>\n
                \n
              1. R\u00e4uchern Sie direkt \u00fcber dem Feuer, bis die Fasern zusammenfallen. Sch\u00e4len Sie die Aubergine, \u00f6ffnen Sie sie und entfernen Sie die Kerne. Legen Sie die beiden Auberginenh\u00e4lften \u00fcbereinander und vakuumieren Sie sie mit Salz, Pfeffer und ein paar Tropfen Zitronensaft und einem Schuss Oliven\u00f6l. Kochen Sie die Auberginen 40 Minuten lang bei 85\u00baC, brechen Sie den Kochvorgang in Eiswasser ab oder schlagen Sie sie herunter. Beiseite stellen. Nach dem Passieren 5 Minuten bei 65\u00baC regenerieren. <\/li>\n<\/ol>\n

                Die ger\u00e4ucherte Auberginencreme<\/h4>\n
                  \n
                1. Verarbeiten Sie alle Zutaten, bis Sie eine glatte und homogene Creme erhalten.<\/li>\n<\/ol>\n

                  Mangold Papier<\/h4>\n
                    \n
                  1. Dehydrieren Sie 8 Stunden bei 42\u00baC. Mit Silicasec hermetisch verschlie\u00dfen. <\/li>\n<\/ol>\n

                    Emplating<\/h4>\n
                      \n
                    1. Reduzieren Sie 60 g der Demiglace bis auf 20 g. Legen Sie eine Spitze der Auberginencreme, darauf das Auberginenfilet und dar\u00fcber die hei\u00dfe Demiglace. Geben Sie 3 Tupfen Hummus darauf und schlie\u00dfen Sie mit dem Mangoldpapier ab. <\/li>\n<\/ol><\/div>\n
                      \n\t\t\t<\/div>\n<\/div>\n

                      <\/p>\n","protected":false},"excerpt":{"rendered":"

                        Kichererbsen-Demiglace mit ger\u00e4ucherter Aubergine, Hummus und Mangoldpapier Die Demiglace 100 g dunkle Gem\u00fcsebr\u00fche 5 g getrocknete Kichererbse 300 g Wasser 0,30 g Backpulver 0,10 g trockener Kombu Die kandierte Aubergine 1 Aubergine Oliven\u00f6l Salz Pfeffer Zitronensaft Die ger\u00e4ucherte Auberginencreme 40 g ger\u00e4ucherte Auberginensamen 4 g Zitronensaft 7 g Oliven\u00f6l 0,50 g Salz 0,20 g […]<\/p>\n","protected":false},"author":2,"featured_media":26088,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[132],"tags":[133,112,134,147,111],"dipi_cpt_category":[],"class_list":["post-32550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hauptgericht-de","tag-glutenfrei-de","tag-kreativ","tag-molkereifrei","tag-restaurants-de","tag-vegan-de-2"],"acf":[],"yoast_head":"\nKichererbsen-Demiglace mit ger\u00e4ucherter Aubergine, Hummus und Mangoldpapier - USA Pulses EU<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/usapulseseu.org\/de\/kichererbsen-demiglace-mit-geraucherter-aubergine-hummus-und-mangoldpapier\/\" \/>\n<meta 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