German "Matjes"

Today, I want to show you, how to make "fish" out of eggplants. I´m going to show you, how to make a german meal called "Matjes". This is a matie filet marinaded in a cream sauce with onions, apples and pickles. If you use the eggplant the way, I will show you, it will taste almost exactly like the original and very fishy. The inspiration for this recipe comes from a similar recipe out of the cookbook "Vegan. Tut gut - schmeckt gut" made by the german vegan chef Jerome Eckmeier. (If you click on the title, you will be linked to the amazon page.)

Ingredients:

2 eggplants (use longer and thinner ones)
Salt
1 medium onion
1 big apple
pickles (gherkin) out of a glass (you will use the water of it as well)
250g soy yoghurt
100ml soy cream
dill
salt and pepper
1 nori sheet
vinegar
sugar


Directions:

At first, take your eggplants, cut off the top and cut them lengthwise in 5mm thick shives. Salt those to let the water get out. Wait a while and then use paper towels to dry your eggplants, before you cook them in salted water for five minutes. For the marinade, mix the yoghurt with the cream. Add 3 tablespoons of dill. Cut your onion into stripes and crush them a little with your hands to make them a little less harsh in taste. Cut your apple and 3-6 (maybe more) pickles into small pieces and mix everything together with the marinade. Now take your cooked eggplant sheets and dry them well with paper towels. Now cut off the skin of the eggplants, so you are left with a very soft inside piece of the eggplant that already reminds one of fishfilet. Now you need to season your marinade with salt and pepper and sugar, till you reach the point were you like it. Then mix in 1-2 Tablespoons of vinegar and then add the water from the pickles. Be careful, because it is very sour. But I ended up having at least half of the water mixed inside my marinade. Cut your nori sheet into very small pieces and add it to your sauce. It will give it a very fishy taste. Now put in your eggplant fish and cover them in your sauce. Cover everything up and leave it in the fridge for at least 2 hours, best over night. This meal tastes best, when served with potatoes.

Enjoy your meal!