Summary

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

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Instructions

1. 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.
2. 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.
3. Heat the olive oil in a pan and fry the aubergine slices on both sides until golden.
4. Arrange on plates. Pour the herb sauce over the top and sprinkle with sumac.
5. https://vegan-cooking-with-thalija.de/archive/1309