Summary

Ingredients

• 1 m. Eggplant (s)
• 4 g nori leaves (nori seaweed), finely chopped
• 1 teaspoon spice mix for herrings
• 1 teaspoon salt
• 4 medium potato (s)
• 1 teaspoon salt
• 1 small onion (s)
• 1 small apple
• 2 medium beetroot, cooked
• 2 pickled cucumber (s)
• 230 g soy quark (quark alternative)
• 1 teaspoon lemon juice
• 2 teaspoon soy sauce
• 1 teaspoon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon dill
• 0.5 teaspoon ½ pepper
• 1 pinch (s) salt (Kala Namak salt)
• 1 teaspoon carob gum if necessary

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Instructions

1. Peel the aubergine and cut into approx. 1 cm wide slices. Cut this into 5 mm thick strips and about 4 cm long pieces.
2. Heat some water with salt, herring seasoning and the nori seaweed in a saucepan until it boils. Then add the aubergine pieces and simmer on a low heat until they look translucent. Put the eggplant pieces in a colander, drain and allow to cool.
3. Peel the potatoes and cook them in salted water.
4. In the meantime, peel the onion and, like the cucumber, cut into small cubes, the apple and beetroot into slightly larger cubes.
5. Mix the onion, cucumber, apple, eggplant pieces and the other spices with the soy quark in a key. If the consistency of the herring salad seems a bit too runny, stir in 1 teaspoon of locust bean gum if necessary and let it thicken for a few minutes.
6. Serve the herring salad with the boiled potatoes.