Whether eaten at lunch time as a separate meal, as the appetizer before the main course or simply as part of a large buffet of food, this eggplant "herring" is a tasty experience. The key to getting the eggplant just the right texture for this recipe is blanching. You blanch a fruit or vegetable by immersing it in boiling water for a short period of time, preparing it to be added to the sauces by softening it. When added to the sauces, the eggplant soaks up the flavors in the sauces, softening it further.

Eggplant Herring in Mustard and Archipelago Sauces [Vegan]

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Ingredients

For the Eggplant in Mustard Sauce:

  • 1/3 cup non-dairy cream (cashew, soy, etc...)
  • 1/2 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1/2 cup coconut sugar
  • 1 tablespoon apple cider vinegar
  • 1/3 cup olive oil
  • 1/2 cup fresh dill, finely chopped
  • 1/2 cup leek, finely chopped
  • 1 1/2 cups eggplant, blanched

For the Eggplant in Archipelago Sauce:

  • 1 cup vegan crème Fraiche or vegan sour cream
  • 1/4 cup vegan mayonnaise
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup leek, finely chopped
  • Roughly 1/3 cup kelp/seaweed caviar
  • 1/8 cup yellow mustard
  • 1 tablespoon lemon juice
  • 1-2 garlic cloves, minced
  • 1 1/2 cups eggplant, blanched
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Preparation

  1. Peel and cut the eggplant into fairly thick slices, roughly 1/3-1/2 inch each. The.n cut the slice into bite-sized portions, maybe 3 or 4 pieces per slice.
  2. Bring a large pot of water to a boil, and blanch all the eggplant for 3-4 minutes. Do not overcook or the eggplant will become too soggy. Remove from heat, drain, and rinse with cold water.
  3. Add all the ingredients for the mustard sauce to one bowl and all the ingredients for the archipelago sauce to another. Mix each sauce well.
  4. Add half the eggplant pieces to each bowl and gently stir.
  5. Transfer the completed eggplant ‘herring’ to jars, and store in refrigerator for 24 hours before serving.
  6. Serve with boiled potatoes and hard bread as an appetizer or as part of a larger buffet.
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