Summary

Ingredients

• 1 large eggplant (s)
• 1 large carrot (s)
• 1 slice / s celeriac, about .5 cm thick
• 2 pickled cucumber (s)
• 2 teaspoons capers
• 1 medium onion (s)
• 1 teaspoon mustard
• 1 teaspoon Tabasco
• 4 tablespoon ketchup
• 2 tablespoon soy sauce, or Worcestershire sauce
• 1 teaspoon lemon juice
• 2 teaspoons cognac or brandy
• 2 tablespoon mayonnaise, vegan, or soy cream or oat cream or similar.

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Instructions

1. For 2 people as a good portion of starter or for several people as a small appetizer.
2. Wrap the aubergine in aluminum foil and cook for 45 minutes at 220 ° C in the oven until really soft, then cut open and remove about half of the kernels. Scrape the soft and fibrous eggplant flesh off the skin, e.g. with a spoon, and cut into small pieces, approx. 3x3x5 mm. Let cool down.
3. Cut the carrot and celery into very fine sticks, approx. 1-3 mm. Do not grate the carrot! Cut the pickles, onions and capers into very fine cubes. Put a little of the onion and uncut capers aside for decoration.
4. Put the eggplant, carrots, celery and onions in a bowl, add the mustard, mayonnaise, add the ketchup, a few dashes of Tabasco, salt, pepper, soy or Worcester sauce, lemon juice and cognac, mix everything well. Add the pickles. Attention, do not pay attention to the acid all at once. Season to taste with paprika and pepper, vinegar and the ingredients mentioned above.
5. If available, drain a little in a sieve and refrigerate. The rest period is not absolutely necessary, but it is reflected in the taste.
6. Serve with toasted toast or white bread and decorate with onion pieces and capers.
7. A little time-consuming to prepare, but it`s worth it!