Summary

Ingredients

• 2 liters water
• 2 m. Eggplant (s)
• 2 teaspoons salt

For the marinade:

• 250 ml water
• 500 ml vinegar, white, vegan
• 30 g salt
• 70 g suar, white
• 1 teaspoon mustard seeds, yellow
• 2 teaspoons allspice grains or 1/ teaspoon powder
• 2 teaspoons black peppercorns
• 4 bay leaves
• 3 carnation (s)
• 1 lemon (s), thinly sliced, untreated
• 1 onion (s), red, thinly sliced
• 4 nori sheets
• 1 tablespoon oyster sauce, vegan
• 2 tablespoon soy sauce, vegan

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Instructions

1. Peel the aubergines with a peeler and cut into herring fillet-sized slices, about 1 cm thick. Bring water to a boil in a saucepan and cook the aubergine slices until they are just a little soft, but not yet mushy. Let the aubergine slices cool on a plate.
2. Briefly simmer the water, vinegar, salt, sugar, mustard seeds, allspice, pepper, bay leaves and cloves in a saucepan until the salt and sugar are dissolved. Then let the marinade cool down. Cut the lemon and onion into thin slices, cut the nori seaweed leaves into small pieces and place the lemon, onion and nori in the mason jar. Mix the vegan oyster sauce and soy sauce into the marinade.
3. Put the cool eggplant slices in a large mason jar and fill the jar with the marinade. Let it steep in the refrigerator for 2 - 3 hours, then give it a try. Depending on the fish taste you want, you can also try other algae and add more sauce.
4. Store in the refrigerator.
5. If you like, you can dry roast the aubergine peel either in a pan with oil or under the grill with a little oil and try it with a little salt. I ate it alone and left nothing for the others.
6. I eat very little fish because I usually don`t like it. Herring, as a cream herring, was one of the few exceptions from time to time. But since the seas are getting emptier, I have decided to forego sea fish entirely. But that doesn`t mean that I have to do without the `Herring Stip`. So here is a modified version of a classic pickled herring recipe with eggplant.