Summary

Ingredients

• 1 m. Eggplant (s)
• some lemon juice
• salt
• 1 nori sheet
• Water for soaking
• 1 medium apple, sour
• 2 medium beetroot, pre-cooked
• 1 small onion (s), red
• 5 medium pickled cucumber (s)
• 200 g soy yourt (yourt alternative), unsweetened
• 2 tablespoon cucumber liquid
• 1 teaspoon dill, rubbed
• Pepper, black, from the mill
• 1 tablespoon vegetable oil, neutral

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Instructions

1. Peel the aubergine and cut into slices lengthways, then cut into pieces approx. 4 x 2 centimeters and lay out on a large wooden board. Drizzle both sides with lemon juice and season with salt. Then weigh down with another wooden board and a few books and let stand for at least 1 hour.
2. Tear the nori sheet into coarse strips and soak in water for at least 1 hour.
3. Finely dice the apple, beetroot, onion and pickles and fold into the yogurt. Take the nori leaf strips out of the water, chop them finely and stir into the mixture. Season with cucumber liquid, dill, salt and pepper.
4. Dab the aubergine pieces well and then fry them in a pan with oil. Then let it cool down. Carefully add the cooled eggplant pieces to the yogurt mixture.
5. Fresh bread goes very well with the herring salad.