Vegan herring salad with boiled potatoes

Ingredients for 1 servings:

• 1 m.-large eggplant(s)
• 4 g nori sheets (nori seaweed), chopped
• 1 tsp spice mix for herring
• 1 tsp salt
• 4 m.-sized potatoes
• 1 tsp salt
• 1 small onion(s)
• 1 small apple
• 2 m.-large beetroot, cooked
• 2 gherkins
• 230 g soy quark (quark alternative)
• 1 tsp lemon juice
• 2 tsp soy sauce
• 1 tsp mustard
• 1 tbsp mayonnaise, vegan
• 1 tbsp dill
• ½ tsp pepper
• 1 pinch(s) of salt (Kala Namak salt)
• 1 tsp locust bean gum if needed

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel the eggplant and cut into approximately 1 cm wide slices. Cut these into 5 mm thick strips and then into approximately 4 cm long pieces. Heat a little water with salt, herring seasoning, and nori seaweed in a saucepan until boiling. Then add the eggplant pieces and simmer on low heat until translucent. Place the eggplant pieces in a sieve, drain, and allow to cool. Peel the potatoes and cook in salted water until tender. In the meantime, peel the onion and dice it into small cubes, as well as the cucumbers, and cut the apple and beetroot into slightly larger cubes. In a bowl, mix the onion, cucumber, apple, eggplant pieces, and other seasonings with the soy curd. If the herring salad seems a bit too runny, stir in 1 teaspoon of locust bean gum if needed and let it thicken for a few minutes. Serve the herring salad with the boiled potatoes.