Anchovies, ideal to add full flavoured umami to many dishes. Here is my vegan version, made from eggplants. Delicious and free of animal suffering.
My vegan anchovies are not only perfect for seasoning or as a side dish, they also taste fantastic on a pizza or variations of bruschetta.
This time I made the vegan anchovies mainly because I had some cravings for Cesar salad. And the original Cesar dressing’s taste relies on the umami taste of the anchovies it contains.
Ingredients for a small glass of anchovies:
250 ml apple cider vinegar
250 ml water
120 ml of olive oil
1 tsp. Wakame algae, dried (Asian market)
1 tsp. Nori flakes (Asian market)
1 clove of garlic, finely chopped
Remove the peel from the eggplant using a peeler. Continue peeling it with the peeler so that you get thin strips of eggplant meat. The center of the eggplant is too dry sometimes, but the outer part is sufficient.
Salt the eggplant strips generously and place them in a bowl. Let them rest for at least 4 hours or overnight. Then squeeze out the water gently.
Whisk olive oil with wakame, nori and garlic.
Bring the apple cider vinegar and water to a boil. Blanch the eggplant strips in the boilng vinegar-water for 2 minutes. Then pour off the liquid thoroughly.
Now put the eggplant strips in the seasoned olive oil. Let the anchovies soak up the spiced oil for at least 2 hours.
The vegan anchovies can be stored in the oil for a few weeks or even up to a few months. Keep them in the fridge.