Baked veggies with egg white mayonnaise
Ingredients
**For the egg white mayonnaise:**
- 3 tablespoons egg whites (70 g)
- 3/4 cup vegetable oil (180 g)
- A pinch of salt
- 1 tablespoon lemon juice
- 1/2 tablespoon mustard
- 1/2 tablespoon turmeric
**For the baked vegetables:**
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 zucchini
- 1/2 eggplant
- 2/3 cup cornmeal (100 g)
- 3 tablespoons very cold water (50 ml)
- A bit of salt
- Breadcrumbs as needed
Instructions
1. **Prepare the egg white mayonnaise:**
- In a container, pour the 3 tablespoons of egg whites (70 g).
- Add a pinch of salt, 1 tablespoon of lemon juice, 1/2 tablespoon of mustard, and 1/2 tablespoon of turmeric.
- Using an immersion blender, start blending the egg whites and slowly add the 3/4 cup of vegetable oil (180 g) in a thin stream until a creamy and homogeneous consistency is achieved. Continue blending until the oil is completely incorporated. Set aside the mayonnaise.
2. **Prepare the baked vegetables:**
- Preheat the oven to 400°F (200°C).
- Wash and cut the red, yellow, and green bell peppers into strips.
- Cut the zucchini and half eggplant into strips as well.
- In a bowl, mix the 2/3 cup of cornmeal (100 g) with the 3 tablespoons of very cold water (50 ml) and a bit of salt to make a batter.
- Coat the vegetable strips in the batter, then in the breadcrumbs.
- Place the breaded vegetables on a baking sheet lined with parchment paper.
- Bake for 12 minutes, or until the vegetables are crispy and golden.
3. **Serve:**
- Serve the hot baked vegetables with the prepared egg white mayonnaise. Enjoy!
