Vegan tartar

Ingredients for 4 servings:

• 1 large eggplant(s)
• 1 large carrot(s)
• 1 slice(s) of celeriac, about 1.5 cm thick
• 2 gherkins
• 2 tsp capers
• 1 m.-sized onion(s)
• 1 tsp mustard
• 1 tsp Tabasco
• 4 tbsp ketchup
• 2 tbsp soy sauce, or Worcestershire sauce
• 1 tsp lemon juice
• 2 tsp cognac or brandy
• 2 tbsp mayonnaise, vegan, or soy cream or oat cream or similar.

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

in the style of a beef or beefsteak tartar

Serves 2 as a good starter, or as small snacks for several people. Wrap the eggplant in aluminum foil and bake in the oven at 220°C for 45 minutes until tender, then cut it open and remove about half the seeds. Scrape the soft, stringy eggplant flesh from the skin, using a spoon, for example, and cut into small pieces, approx. 3x3x5 mm. Allow to cool. Cut the carrot and celery into very fine sticks, approx. 1-2×3 mm. Do not grate the carrot! Finely dice the gherkins, onions, and capers. Set aside a little of the onion and uncut capers for garnish. Place the eggplant, carrots, celery, and onions in a bowl. Add the mustard, mayonnaise, ketchup, a few dashes of Tabasco, salt, pepper, soy or Worcestershire sauce, lemon juice, and cognac. Mix everything well. Add the gherkins. Be careful not to add all of them at once; watch the acidity. Season to taste with paprika, pepper, vinegar, and the previously mentioned ingredients. If available, drain a little in a sieve and chill. The resting time isn’t absolutely necessary, but it will add flavor. Serve with toasted or white bread and garnish with sliced ​​onion and capers. A bit time-consuming to prepare, but worth it!