Eggplant with herb sauce

Ingredients for 4 servings:

• 2 m.-large eggplant(s)
• Sea salt
• 2 garlic cloves
• ½ bunch coriander leaves
• ½ bunch parsley
• 250 g yogurt substitute (cashew yogurt)
• 100 g cheese substitute (vegan feta from Violife)
• 3 tbsp lemon juice
• 6 tbsp olive oil
• 2 tsp sumac
• ½ tsp pepper, mixed, ground

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

vegan

Cut the eggplant into 1 cm thick slices. Place on a board and sprinkle with sea salt on both sides. Let stand for about 30 minutes. Peel and slice the garlic. Wash, pluck, and finely chop the herbs. Combine the yogurt, feta, lemon juice, and 3 tablespoons of olive oil with the garlic and herbs in a bowl and puree with an immersion blender. Season with salt and pepper to taste. Heat the olive oil in a pan and fry the eggplant slices until golden brown on both sides. Serve on plates. Pour the herb sauce over the slices and sprinkle with sumac. https://vegan-cooking-with-thalija.de/archive/1309