Eggplant rollmops

Ingredients for 1 servings:

• 2 eggplant(s)
• Salt
• 50 g Dijon mustard
• Salt and pepper, freshly ground
• 1 small jar of gherkins, small
• 1 onion(s)
• 175 ml apple cider vinegar
• 500 ml water
• 25 g salt
• 15 g sugar
• 1 tbsp mustard seeds
• 1 tsp allspice berries
• 6 small bay leaves

Instructions

Working time approx. 1 hour; Rest time approx. 3 days 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 days 1 hour 35 minutes

vegan, delicious as a sandwich topping or for a buffet

You will also need wooden skewers and a large 1.5 liter jar or two smaller ones. Wash and dry the eggplants. Remove the stems and cut lengthwise into approximately 6 mm thick slices. This is easily done with a food slicer. Sprinkle the slices with salt and let stand for 10 minutes. Drain. Heat water in a large pot and simmer the eggplant slices for about 5 minutes. Remove from the pot and let cool on a wire rack. Halve the gherkins. Peel and halve the onion, and slice. Spread the cooled eggplant slices with mustard, sprinkle with salt and pepper, and place two pieces of gherkin and a few halved onion rings on each slice, using the slightly wider end. Roll up from this end and secure with a wooden skewer. Layer the rolls in the jar. Put all the ingredients for the stock in a pot and bring to a boil. Pour the boiling hot stock over the rolls. Close the jar and let the rolls marinate for 3 days. Store in a cool place, but not in the refrigerator. A quick tip: After opening the jar, I put the remaining rollmops and the marinade in a glass container with a tight-fitting lid in the refrigerator, as the jar was too big for my refrigerator. I really enjoy these rollmops on buttered bread.