A vegan version of a traditional Polish Christmas Eve dish. They taste like herrings, they look like herrings, but they are eggplants! Vegetarian Kashubian herring is a very christmasy dish, prepared with cranberries, without raisins and with gingerbread spices. If you are a fan of sweet and sour flavors, this recipe is for you!
How many days in advance can Kashubian eggplants be prepared?
You can prepare them a few days in advance, it is important that they are covered with oil to keep them fresh. These eggplants will easily keep for several days in the fridge.
How can you modify the recipe?
- You can replace apple cider vinegar with wine vinegar, rice vinegar or spirit vinegar. Remember, however, that spirit vinegar has a much stronger taste.
- You can replace cranberries or add raisins, prunes or apricots. Remember that the more dried fruits, the sweeter the dish will be.
- You don’t have to add dried tomatoes.
- For a vegan version, use maple syrup, molasses, simple syrup, agave syrup, date syrup or simply sugar, it can be white or brown. If you are not vegan, you can use honey.
How to prepare traditional Kashubian herring using this recipe?
All you need to do is wrap the prepared stuffing in herring fillets, e.g. oil or vinegar, or a la matias. You can also cut the herring into small cubes, mix it with the stuffing and put it in a jar. This is the fastest option. Herrings prepared in this way should also mature for about 12-24 hours in the refrigerator. Before preparing Kashubian herring, check how salty the herring is because it may turn out that you need to rinse and soak it to get rid of excess salt.
Kashubian eggplants are perfect for people on a vegan, vegetarian, flexitarian and pescatarian diet. They do not contain gluten.
The proportions given below will make approximately 16 tiny eggplant rolls.
Read the step-by-step recipe on how to prepare vegan herrings in oil and watch the video below the recipe.
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Marinated Eggplants Recipe
- 1 eggplant
- 2 onions
- 2 tbsp tomato paste
- ½ cup dried cranberries
- 5 slices sun-dried tomatoes
- 3 bay leaves
- ¼ tsp allspice (ground)
- 1 tsp gingerbread spice mix
- 2 tbsp apple cider vinegar
- 1 tsp marjoram
- 1 tsp mustard seeds
- 3 tbsp maple syrup (or honey or other syrup)
- 1 cup oil
- olive oil (to grease the eggplant)
- Cut the eggplant into thin slices. Season each slice with salt and spread olive oil on both sides. Then place on a baking tray lined with baking paper. Place the eggplant slices in an oven preheated to 200 °C (392 °F) and bake for 8 minutes.1 eggplant, salt, olive oil
- Cut the onion into slices. Brew the cranberries, soak in hot water for 3 minutes and then drain the water. Cut the dried tomatoes into small cubes.2 onions, ½ cup dried cranberries, 5 slices sun-dried tomatoes
- Fry the onion with a little bit of oil. Add spices. Add concentrate, cranberries and dried tomatoes. Fry everything for a few minutes. Then add honey (or syrup) and vinegar. Fry for another minute and turn the heat off.2 tbsp tomato paste, 3 bay leaves, ¼ tsp allspice, pepper, salt, 2 tbsp apple cider vinegar, 1 tsp marjoram, 1 tsp mustard seeds, 3 tbsp maple syrup, 1 cup oil, 1 tsp gingerbread spice mix
- Place a spoonful of stuffing on each eggplant slice. Wrap the eggplants like rollmops. Place the eggplant rolls in a jar and pour oil over them and close the jar. Place in the refrigerator for at least 12-24 hours before serving. Enjoy your meal!1 cup oil
Percent Daily Values are based on a 2,000 calorie diet