Colorful Vegetable Platter With Aioli - cooking recipe

Ingredients

8 cloves garlic, pressed or chopped finely
1 None lemon, peeled into thin strips and squeezed
2 None egg yolks
1 pinch sugar
300 ml olive oil
2 None aubergines, sliced lengthwise
50 g plain flour
4 tbsp dry white wine
1 None egg
4 tbsp olive oil
250 g green beans
400 g fennel, cut in half with the leaves set aside for garnish
1 bunch (about 500g) carrots, peeled with some of the greens left on
500 g white vegetable shortening for deep frying
4 None courgette flowers

Preparation

For the aioli, mix egg yolks, 1 tbsp lemon juice and sugar and season to taste. Slowly whisk in 1 1/4 cups olive oil until emulsified. Add garlic and lemon zest. Set aside.
For the eggplant, sprinkle eggplant slices with salt and set aside to sweat. Dry slices then saute with 3 tbsp olive oil until golden brown on both sides. Season to taste, remove from pan and roll up.
For remaining vegetables, cook beans and fennel in boiling salted water with remaining lemon juice for 12-15 mins. Cook carrots in boiling salted water for 10-12 mins. Drain then cut fennel into wedges.
For the zucchini flowers, mix flour, 1 tbsp olive oil, white wine and whole egg. Season with salt and set aside to absorb liquid. Meanwhile, heat vegetable shortening in a pot. Dip zucchini flowers in batter then fry individually in hot oil for 2-3 mins until golden brown. Drain on paper towels.
Serve vegetables on a large platter, garnished with fennel fronds. Serve aioli on the side, sprinkled with remaining lemon zest.