Vegan salad – like a herring salad, but without herring

Ingredients for 2 servings:

• 1 m.-large eggplant(s)
• some lemon juice
• n. B. Salt
• 1 nori sheet
• 1 m.-sized apple, sour
• 2 m.-large beetroot, pre-cooked
• 1 small onion(s), red
• 5 m.-large gherkins
• 200 g soy yogurt (yogurt alternative)
• 2 tbsp cucumber juice
• 1 tsp dill, shredded
• n. B. Pepper, black, from the mill
• 1 tbsp oil, neutral

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 50 minutes

Peel the eggplant and slice lengthwise, then cut into approximately 4 x 2-centimeter pieces and place on a large wooden board. Drizzle both sides with lemon juice and season with salt. Then weigh it down with another wooden board and a few books and let it stand for at least 1 hour. Tear the nori sheet into coarse strips and soak them in water for at least 1 hour. Finely dice the apple, beetroot, onion, and gherkins and fold them into the yogurt. Remove the nori sheet strips from the water, finely chop them, and stir them into the mixture. Season with the cucumber juice, dill, salt, and pepper. Pat the eggplant pieces dry and then fry them in a pan with oil. Then let it cool. Carefully add the cooled eggplant pieces to the yogurt mixture. Fresh bread, as well as boiled potatoes, go very well with the “herring salad.” Tip: Prepare the salad the day before and let it sit overnight.