Vegan Tartare

5 from 3 votes
Prep Time 30 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 416 kcal


  • 2 piece Eggplant
  • 1 piece Red Onion
  • 6 piece Gherkins
  • 6 tsp Capers
  • Sprouts
  • 3 tbsp Olive oil
  • 3 tbsp Ketchup
  • 1 tsp Mustard
  • 2 tsp Tomato paste
  • 1,5 tsp Paprika powder
  • Chayenne pepper
  • Salt
  • Pepper


  • Preheat the oven to 190 degrees circulating air and prepare a baking sheet lined with baking paper. For the vegan tartare, cut the aubergines in half lengthways, cut a grid into the pulp of both halves with a sharp knife and brush with olive oil. Then season with a little salt, put in the oven and roast for 20-25 minutes.
  • In the meantime, add the ketchup, mustard, tomato paste, paprika powder, pepper and cayenne pepper to your bowl and stir. Meanwhile, slowly dribble in the olive oil. Then add the onions, the chopped capers and the gherkins, then set aside.
  • After the aubergines have finished cooking, let them cool down briefly. Then scrape out the pulp with a spoon and finely chop it on a cutting board. If you are in a hurry: Place the chopped pulp on a plate and then place in the freezer for 5 minutes.
  • With the help of a metal ring, arrange the vegan tartare on 4 or 5 plates. Garnish with capers and sprouts and enjoy with a crispy baguette. Briefly toast the baguette in a pan with garlic oil.


Serving: 100gCalories: 416kcalCarbohydrates: 22gProtein: 3.2gFat: 35.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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