Summary

Ingredients

For the vegetables: (fermented kohlrabi)

• 1 kohlrabi
• 20 g salt
• 60 g suar
• 60 g iner
• 30 g arlic
• 1 chilli pepper (s), red
• 40 ml fish sauce, for vegans light soy sauce
• 40 ml water

For the mayonnaise: (tahini mayonnaise)

• 2 tablespoon tahini
• 2 tablespoon almond milk (almond drink)
• 0.5 ½ lemon (s), juice it
• 1 tablespoon apple cider vinegar
• 4 tablespoon olive oil
• salt and pepper

Also: for the dukkah

• 100 g hazelnuts, peeled and roasted
• 25 g sunflower seeds, roasted
• 25 g sesame seeds, toasted
• 1 teaspoon coriander seeds, roasted
• 1 teaspoon cumin, roasted
• 0.5 teaspoon ½ chilli flakes
• 0.5 teaspoon ½ paprika
• 0.5 teaspoon ½ salt

For the vegetables: (eggplant)

• 2 eggplant (s)
• 1 tablespoon honey, liquid, for vegans maple syrup
• 1 tablespoon miso paste
• 2 tablespoon sesame oil

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Instructions

1. First of all: This small vegetarian or vegan dish has a seven-day lead time due to the fermentation. Despite the numerous components, it is actually straightforward to prepare.
2. Start with the kohlrabi and peel and dice it. Save the head and root side to keep the vegetables pressed in the fermentation liquid later. Peel the garlic cloves and core the chilli pepper, puree together with the remaining ingredients - without the kohlrabi - with a hand blender to a thin paste. Mix well with the kohlrabi cubes, pour everything into a clean glass and press the cubes with the end pieces down. Cover and let ferment for a week at room temperature, protected from light. Do not close the jar tightly so that the resulting carbon dioxide can escape.
3. Mix all ingredients for the mayonnaise except for the olive oil. Then slowly pour in the olive oil. Constantly whip with the hand blender so that an emulsion is created. Season to taste with salt, pepper and possibly a little lemon juice and vinegar.
4. For the dukkah, roughly chop all the ingredients with the hand blender.
5. Cut the aubergines crosswise into approx. 1 cm thick slices. Score the surfaces in a cross shape. Mix the miso, honey or maple syrup and the sesame oil and brush the aubergine slices with it.
6. Grill the aubergine slices in a preheated oven at 220 ° C top / bottom heat for about 10 - 15 minutes on one of the upper rails, until they are soft and roasted.
7. To arrange on a plate, first draw a wide strip of the mayonnaise. Place the aubergine slices in a row. Sprinkle with dukkah and diced kohlrabi on top. Drizzle with some fermentation liquid and serve warm.