Grilled Eggplant With Vegetable Skewers - cooking recipe

Ingredients

3 tbsp olive oil
1 tbsp coarse grain mustard
1 tsp salt
2 tbsp fresh rosemary leaves
1 tsp fennel seeds
2 None red peppers, seeded and cut into chunks
4 None zucchini, cut into chunks
9 oz shallots, peeled and cut into chunks
2 None medium-large eggplant (about 12 oz each), sliced
None None Oil or no stick cooking spray, for grilling
1/2 cup fresh mint leaves, finely chopped
1 cup plain yogurt
4 None pita breads
1 cup hummus
1 tsp ground cumin

Preparation

For the marinade, mix oil, mustard, salt, rosemary, fennel and ground black pepper to taste in a large bowl. Add peppers, zucchini and shallots; toss to coat. Marinate for 30 mins to 1 hour. Thread onto wooden skewers.
Preheat a grill pan or skillet on medium-high heat. Pour some olive oil onto a plate. Dip each slice of eggplant in a little oil, letting the excess drip off. Cook in batches until golden. Transfer eggplant slices to a plate as they are done and sprinkle with flaky sea salt.
Preheat a grill or the broiler on medium-low heat. Cook skewers, turning occasionally, for 20 mins until tender. Transfer to a plate and sprinkle with sea salt.
Mix the mint, yogurt and a few pinches of sea salt in a medium bowl. Toast pita breads, if desired, and spread with hummus. Top with some eggplant slices and add vegetable skewers. Drizzle with yogurt and dust with cumin. Serve.