Summary

Ingredients

• 300 g auberine (s), peeled
• 3 g seaweed (nori seaweed)
• 1 medium onion (s)
• 4 medium potato (s)
• 2 large carrots
• 150 g beetroot, cooked
• 200 g soy quark (quark alternative)
• Mayonnaise, vegan
• salt and pepper
• 1 pinch (s) turmeric
• 5 pinch (s) Kala Namak
• 15 g chickpea flour

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Instructions

1. Do not cook the potatoes and carrots completely and let them cool down.
2. Mix the chickpea flour with a little water, the consistency should be similar to scrambled eggs, mix the Kala Namak, pepper and turmeric and then let it soak for about 10 minutes. Put some oil in a pan and pour the mixture into it. Then let stand and turn. If the mass is cooked and slightly browned, let it cool down and crumble it later with your fingers.
3. Peel the aubergines, cut them into small cubes and cook them with the nori seaweed in heavily salted water until soft. Drain and let cool.
4. Beat the soy quark with salt, pepper and mayonnaise until smooth.
5. Peel the onions and cut into very fine cubes. Grate the potatoes, carrots and beetroot.
6. Place the onions in an oval, flat plate or casserole dish. Spread the aubergines on top. Then come the grated potatoes, carrots and beetroot. Place a third of the soy quark and mayonnaise mixture between the potatoes, carrots and beetroot and smooth out.
7. Top the salad with the chickpea sprinkles.
8. The salad can be served immediately. It tastes even better when it sits in the fridge for a night.