Salmon with grilled eggplant and chickpea croutons

Salmon with grilled eggplant and chickpea croutons

Salmon with grilled eggplant and chickpea croutons

This delightful fermented meal is made from A croutons, made with chickpeas instead of bread.

direction

  1. Line parchment paper on a 41 / 2- 81/2 inch long bread tray and hang on both long sides. Heat 1 tablespoon of oil in a medium-sized cauldron. Add pumpkin, 1/4 teaspoon salt and half garlic and cook, stirring occasionally, until tender for 5 minutes. Add two glasses of water and bring to a boil. Until stirring, slowly add chickpea flour and stir vigorously under warm conditions.
  2. Transfer the mixture to the food processor with lemon peel and puree, and slowly add 1 tablespoon of oil until it is completely smooth. Immediately transfer to a prepared pan and smooth. Cover with another piece of parchment paper and another piece of bread pan, and then press the object. Refrigerate until firm, 30 minutes to 1 hour.
  3. At the same time, heat and bake until medium high. Cut the chickpea mixture into cubes. Heat 1 teaspoon of oil in a small frying pan and cook 2 to 3 batches, turning occasionally, until browned after 3 to 5 minutes. Transfer to paper towels and drain.
  4. Cut the eggplant lengthwise, 1/2 inch thick. Brush the eggplant slices with the remaining tablespoon of oil, season with a little salt, and cook for 3 to 4 minutes while roasting until tender and slightly charred. Season salmon with 1/4 teaspoon of salt and pepper, roast with eggplant, then opaque, 3 to 5 minutes per side. Transfer to the board.
  5. In a small bowl, whisk together the yogurt, lemon juice, remaining garlic and a little salt. Drizzle eggplant with yogurt sauce, sprinkle with chickpeas croutons, mint and chives Serve with grilled salmon.

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