Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 eggplant (s)
- sea-salt
- 2 cloves garlic)
- 0.5 ½ bunch coriander greens
- 0.5 ½ bunch parsley
- 250 g yourt substitute (cashew yourt)
- 100 g cheese substitute (vean feta from Violife)
- 3 tablespoon lemon juice
- 6 tablespoon olive oil
- 2 teaspoons sumac
- 0.5 teaspoon ½ pepper, colored, ground in a mortar
Print Recipe
Pin Recipe Instructions
- Cut the eggplant into 1 cm thick slices. Place on a board and sprinkle with sea salt on both sides. Let it steep for about 30 minutes.
- Peel and slice the garlic. Wash, pluck and chop the herbs. Put the yogurt, feta, lemon juice and 3 tablespoons of olive oil with the garlic and herbs in a bowl and puree with a hand blender. Season to taste with salt and colored pepper.
- Heat the olive oil in a pan and fry the aubergine slices on both sides until golden.
- Arrange on plates. Pour the herb sauce over the top and sprinkle with sumac.
- https://vegan-cooking-with-thalija.de/archive/1309
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