Vegan Schuba salad Mama Maria's way

Ingredients for 3 servings:

• 300 g eggplant(s), peeled
• 3 g seaweed (nori seaweed)
• 1 m.-sized onion(s)
• 4 m.-sized potatoes
• 2 large carrots
• 150 g beetroot, cooked
• 200 g soy quark (quark alternative)
• e.g. mayonnaise, vegan
• e.g. salt and pepper
• 1 pinch(s) of turmeric
• 5 pinches of Kala Namak
• 15 g chickpea flour

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

Do not cook the potatoes and carrots completely and let cool. Mix the chickpea flour with a little water (the consistency should be similar to scrambled eggs), kala namak, pepper, and turmeric, and then let it swell for about 10 minutes. Add a little oil to a pan and add the mixture. Let it set and toss. Once the mixture is cooked and lightly browned, let it cool and then crumble it with your fingers. Peel the eggplants, cut them into small cubes, and cook them with the nori seaweed in heavily salted water until soft. Drain and let cool. Mix the soy curd with salt, pepper, and mayonnaise until smooth. Peel the onions and cut them into very fine cubes. Grate the potatoes, carrots, and beetroot. Place the onions in an oval, shallow plate or shallow baking dish. Arrange the eggplants on top. Then add the grated potatoes, carrots, and beetroot. Spread one-third of the soy curd and mayonnaise mixture between the potatoes, carrots, and beetroot and smooth it out. Top the salad with the chickpea crumbles. The salad can be served immediately. It tastes even better if it’s refrigerated overnight.