Colorful vegetable plate with aioli

Ingredients

Directions

1. 1

   For the aoli, peel the garlic, press it through a garlic press or chop it finely. Wash the lemon hot, peel thinly and cut the peel into fine strips. Halve the lemon and squeeze the juice.

2. 2

   Mix the egg yolks, a tablespoon of lemon juice, sugar, salt and pepper. Gradually fold in the oil until everything has a creamy consistency. Add garlic and lemon peel, except for some peel for garnishing, and stir in.

3. 3

   Clean and wash the aubergines and cut them lengthwise into ten to twelve thin slices. Sprinkle with salt. Place on top of each other and leave to stand until the vegetables draw water. For the batter, mix flour, a tablespoon of olive oil, white wine, egg and a little salt and allow to swell slightly.

4. 4

   Steam beans and fennel in little boiling salted water with the remaining lemon juice for 12 to 15 minutes. Clean the carrots, leaving a little green, wash and cook in a little salted water for ten to twelve minutes.

5. 5

   Dab aubergine slices dry and fry them in a pan with the remaining hot olive oil until golden brown on both sides. Season with salt and pepper, remove and drain. Clean and wash the beans.

6. 6

   Cut the fennel tubers in half and put the green aside. Roll up aubergine slices. Drain the fennel and carrots. Cut the fennel into slices. Heat vegetable fat in a pot. Pull the zucchini flowers through the batter, let them drip off a little and fry them one after the other in the hot fat for two to three minutes until golden brown.

7. 7

   Drain on kitchen paper. Arrange the vegetables on a large plate and garnish with fennel greens. Add the aoli, sprinkled with remaining strips of lemon peel. Baguette tastes good with it.