Creamy Pickled “Herring”

AuthorVeggie Fest TeamRating

creamy pickled herring recipe

CategoryCuisineDiets, , , Yield3 Servings

You’ll find great taste and texture in these eggplant “filets” which are marinated in a tangy cream sauce with onions. We haven’t tried a vegan version with nondairy sour cream and milk. If you do, please let us know how it turned out!

Ingredients

 1 medium-sized eggplant
 Salt for sprinkling
  cup vegetable oil
 2 tablespoons white vinegar
 1 teaspoon sugar
 1 cup sour cream
 1 tablespoon lemon juice
 2 tablespoons milk or buttermilk
 ½ large sweet Spanish onion, thinly sliced

Instructions

1

Peel eggplant and slice into 3 x 1¼ inch strips. Place eggplant on a rimmed platter and sprinkle lightly with salt. Cover with a paper towel or clean cloth. Press with a weight (such as a pot filled with water) for several hours or overnight. Drain.

2

In a skillet, sauté eggplant in the vegetable oil over low heat until tender. Add vinegar and ½ teaspoon of the sugar. Cook 1 more minute. Drain on paper towels.

3

In a bowl, combine remaining ½ teaspoon sugar with sour cream, lemon juice, milk or buttermilk, and onion. Stir to mix. Add eggplant and toss to coat well. Cover and refrigerate up to 4 hours before to let flavors meld together.

4

Serve on appetizer-size pumpernickel or rye bread. Another classic option is to cut the eggplant and onion into small pieces and serve on slices of cooled, cooked potato. Garnish with fresh dill, if you like.

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Ingredients

 1 medium-sized eggplant
 Salt for sprinkling
  cup vegetable oil
 2 tablespoons white vinegar
 1 teaspoon sugar
 1 cup sour cream
 1 tablespoon lemon juice
 2 tablespoons milk or buttermilk
 ½ large sweet Spanish onion, thinly sliced

Directions

1

Peel eggplant and slice into 3 x 1¼ inch strips. Place eggplant on a rimmed platter and sprinkle lightly with salt. Cover with a paper towel or clean cloth. Press with a weight (such as a pot filled with water) for several hours or overnight. Drain.

2

In a skillet, sauté eggplant in the vegetable oil over low heat until tender. Add vinegar and ½ teaspoon of the sugar. Cook 1 more minute. Drain on paper towels.

3

In a bowl, combine remaining ½ teaspoon sugar with sour cream, lemon juice, milk or buttermilk, and onion. Stir to mix. Add eggplant and toss to coat well. Cover and refrigerate up to 4 hours before to let flavors meld together.

4

Serve on appetizer-size pumpernickel or rye bread. Another classic option is to cut the eggplant and onion into small pieces and serve on slices of cooled, cooked potato. Garnish with fresh dill, if you like.

Creamy Pickled “Herring”