Vegan eggplant ‘herring’ – in mustard and archipelago sauces – Planticize

Ingredients

• ⅓ cup (.8 dl) – plant-based cream
• ½ cup (1.2) – yellow mustard
• ¼ cup (.6 dl) – dijon mustard
• ½ cup (1.2 dl) – coconut sugar
• 1 Tbsp (15 ml) – apple cider vinegar
• ⅓ cup (.8 dl) – olive oil
• ½ cup (1.2 dl) – dill, finely chopped
• ½ cup (1.2 dl) – leek, finely chopped
• 1½ cups (3.5 dl) – eggplant, blanched
• 1 cup (2.4 dl) – plant-based crème fraiche or sour cream
• ¼ cup (60 ml) – egg-free mayonnaise
• ¼ cup (.6 dl) – dill, finely chopped
• ¼ cup (.6 dl) – leek, finely chopped
• 3.5 oz (100 g) roughly ⅓ cup (.8 dl) – kelp/seaweed caviar
• ⅛ cup (30 ml) – yellow mustard
• 1 Tbsp (15 ml) – lemon juice
• 1-2 cloves – garlic minced