Feine Sahne Vischfilet / veganer Matjes 100% VEGAN - vegan kochen mit Jérôme Eckmeier

Slice the eggplant into thin strips and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse the eggplant slices and pat dry with paper towels.

Heat olive oil in a skillet over medium heat; add the eggplant and sauté until golden brown, about 5-7 minutes.

Remove the eggplant from the skillet and set aside to cool.

In the same skillet, add chopped onions and carrots; sauté until softened, about 5 minutes.

Add seaweed to the skillet and cook for another 2-3 minutes until fragrant.

In a bowl, whisk together apple cider vinegar, soy sauce, maple syrup, mustard, black pepper, and salt.

Combine the sautéed vegetables and eggplant in a large mixing bowl.

Pour the dressing over the mixture and toss to combine evenly.

Add capers and chopped dill, mixing gently.

Drizzle with lemon juice and toss again.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Serve chilled as a side dish or on bread.

Spice Level:

Dietary

Allergens