Eggplant Skewer with Veal

Rinse the cold veal, rub dry and cut into cubes (2 cm). Clean the melanzani, rinse and also cut into large cubes. Rinse the cherry tomatoes and remove the stalks. Thread the veal, tomatoes and melanzane alternately onto skewers and season all over with iodized salt and ground pepper. Heat a party grill pan and coat with a little sprouting oil. Place the skewers on it and grill them all around. Turn to the other side from time to time. Cut the mini baguette into slices, spread with herb butter and grill. Meanwhile, for the dip, mold crème fraîche or sour cream into a small baking bowl and stir through with mango chutney, mayo and curry powder. Season the dip with iodized salt and freshly ground pepper to taste. Spread the dip evenly on plates and place the kebabs on top. Add the herb baguette and bring to the table.

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