Vegetable Skewers with Eggplant Mayonnaise
Ingredients
- Ingredients
- 2 Eggplant
- 1 Zucchini
- 2 Red Bell pepper
- 1 green Bell pepper
- 6 small onions
- 150 grams button Mushroom
- 1 garlic clove
- 6 Tbsps Mayonnaise
- salt
- peppers
- 2 pinches fennel seeds
- Frisée (for garnish)
Preparation steps
Preheat the oven to 210°C (approximately 410°F) convection and rinse the eggplants. Place 1 eggplant in a small baking dish or on a baking sheet and cook for about 30 minutes in the oven.
While the eggplant is cooking, the skewers can be prepared. Soak the wooden skewers in warm water. Rinse and peel the zucchini and peppers. Cut the zucchini into slices. Halve the peppers, remove the seeds and ribs and dice. Peel the onions and cut in half; brush the mushrooms and cut into slices. Preheat the grill.
Remove the eggplant from the oven and cut in half. Caution, the escaping steam is very hot! Scoop out the pulp with a spoon and allow to cool. Meanwhile, peel the garlic and chop. Puree the eggplant pulp, the garlic and the mayonnaise together in a blender, then season with salt and pepper.
Cube the remaining eggplant. Thread all prepared vegetables alternately on the skewers. Grill for about 10 minutes, turning often. Season the skewers with pepper, sprinkle with fennel seeds and serve with the mayonnaise on the frisée.
