Eggplant Skewers

Ingredients

• 200 g mushrooms
• 2 small eggplants
• 1 red bell pepper
• 1 bunch basil (20 g)
• 4 cloves garlic
• 8 tbsp herb oil (80 ml)
• 2 tsp balsamic vinegar
• Salt
• ground black pepper
• 1 lemon (juice)
• 4 tbsp mixed herbs (parsley, rosemary, thyme)

Instructions

1. 1.

   Clean the mushrooms, remove stems and slice caps into rounds. Halve the bell pepper, deseed, wash and dice.

2. 2.

   Wash eggplants and cut into bite‑sized cubes. Peel garlic and press through a garlic press into the herb oil. Mix in spices and chopped herbs.

3. 3.

   Thread vegetables alternately with basil leaves onto wooden skewers and brush with the herb oil mixture. Grill eggplant skewers for about 10 minutes, then drizzle with lemon juice before serving.