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Eggplant Herring in Mustard and Archipelago Sauces
[Vegan]

CB By: Chris Bartis

Author Bio

Chris Bartis runs the blog Planticize to show the world how fun, easy, and tasty... Read More

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Eggplant Herring in Mustard and Archipelago Sauces b

Two glass jars filled with blanched eggplant pieces in creamy, savory sauces, garnished with fresh dill, served alongside boiled potatoes and hard bread.

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Eggplant Herring in Mustard and Archipelago Sauces [Vegan]

Dairy Free

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... Read More

Ingredients You Need for Eggplant Herring in Mustard and Archipelago Sauces [Vegan]

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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How to Prepare Eggplant Herring in Mustard and Archipelago Sauces [Vegan]

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.
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.
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.
Add half the eggplant pieces to each bowl and gently stir.
Transfer the completed eggplant ‘herring’ to jars, and store in refrigerator for 24 hours before serving.
Serve with boiled potatoes and hard bread as an appetizer or as part of a larger buffet.