Baked veggies with egg white mayonnaise

**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

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!