Grilled Eggplant With Vegetable Skewers

• 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

1. 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.
2. 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.
3. 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.
4. 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.

olive oil, grain mustard, salt, rosemary, fennel seeds, red peppers, zucchini, shallots, eggplant, oil, mint, plain yogurt, pita breads, ground cumin

Taken from recipes-plus.com/api/v2.0/recipes/31465 (may not work)