🧑🍳 Easy
⏲️ 15 min
Eggplant Croq'Coulis with a tomato-filled center, pea purée, and sauce vierge
Ingredients
- 2 Eggplant Croq'Coulis with Tomato Filling
- Ingredients for the pea purée:
- 1 kg of fresh peas
- 1 heaping spoonful of almond butter
- 1 teaspoon of sugar
- Salt & pepper
- Olive oil
- Ingredients for the sauce vierge:
- 500 g red radishes
- A few mint leaves
- Olive oil
- Salt & pepper
- The juice of half a lemon
The Step-by-Step Recipe
How to Make Croq'Coulis:
1/ Cook the Croq' Coulis tomate for 3 to 4 minutes on each side with a drizzle of olive oil. It should be golden brown on the outside and hot all the way through.
How to Make Mashed Peas:
1/ Cook the peas in a large pot of salted water. Drain and immediately purée in a food processor with the cooking water.
2/ Finely strain the pea purée using a pastry scraper.
3/ Pour the strained purée into a blender and add the remaining ingredients. Adjust the seasoning if necessary.
Preparation of sauce vierge:
1/ Wash and trim the radishes, then chop them in a food processor into irregular brunoise.
2/ Finely chop the mint.
3/ Combine all the ingredients just before serving and mix thoroughly.
