Vegan Seaside-sill for midsummer

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The best holiday of the summer is coming up and so I get an excuse to whip out my cooking-skills and make dead fish seem like the disgusting habit it really is. This eggplant-based recipe will blow your mind when served with new potatoes and dill

Preparation time: 10-15 min
Cooking time: 5-10 min

Serves: 2-5

Dietary guidance: v 


1/2 red onion, chopped
1 small jar of mushrooms, chopped
1 dl fresh dill, chopped
1 jar of "tång-rom", vegetarian caviar

2 dl soy-cream
1 dl canola-oil
1 tbsp lemonjuice (conc.)
3 tsp mustard
1 tsp salt
1 pinch of pepper
1 tsp chilisauce

1 large eggplant
salted water


cut up the eggplant into slices; they should be no thicker than 5 mm and 5-7 cm in lenth. throw them in boiling salted water and let them cook until they've gone darker and a bit "squishy". you may need to poke 'em with something since they tend to float too well to get properly cooked. pour out water and squeeze eggplant lightly to rid of any excess water.

throw first four ingrediences in a bowl. pour soy-cream into another bowl with the lemonjuice. slowly add canola-il while whisking with fork. then add mustard and rest of spices, mix well. mix with contents of the other bowl. put eggplant in this mixture and softly fold and mix well. put it the fridge to cool; serve cool with "new potatoes", dill and some green salads.


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