Vegetable Skewers with Eggplant Cream

Ingredients

• 2 Eggplants
• 1 Zucchini
• 2 red bell peppers
• 1 green bell pepper
• 6 small onions
• 150 g Mushrooms
• 1 Garlic clove
• 6 tbsp salad mayonnaise
• Salt
• Pepper
• 2 pinch fennel seeds
• frisée lettuce (for garnish)

Instructions

1. 1.

   Preheat the oven to 210°C fan and wash the eggplants. Place one eggplant in a small baking dish or on a tray and bake for about 30 minutes.

2. 2.

   While the eggplant cooks, prepare the skewers: soak wooden skewers in warm water. Wash and clean the zucchini and bell peppers. Slice the zucchini, halve the peppers, remove seeds and dice. Peel and halve the onions, clean the mushrooms and slice them. Preheat a grill.

3. 3.

   Remove the baked eggplant from the oven and cut it in half. Be careful—the steam is very hot! Scrape out the flesh with a spoon and let cool. Meanwhile, peel and finely chop the garlic clove. Blend the eggplant flesh and garlic with mayonnaise in a blender, season with salt and pepper.

4. 4.

   Dice the remaining eggplant. Skewer the prepared vegetables alternately on the sticks. Grill for about 10 minutes, turning frequently. Season the skewers with salt, pepper, sprinkle fennel seeds, and serve on frisée lettuce with the mayonnaise spread.