Chicken skewer with ebly & vegetables

Instructions

1. Cut aubergines and courgettes in dices, the cherry tomatoes in half, finely chop an onion and press one garlic clove. Mix everything in a large bowl together with 4 tablespoons olive oil, 2 teaspoons salt and some pepper. Place the vegetable mixture on a baking tray and roast for 30 minutes at 180 degrees in the oven circulating air.
2. chop half an onion finely and sauté in a small pan in olive oil. Add 250g Ebly, approx. 5 dl water and a 1 teaspoon of salt, bring to the boil, cover and let simmer for about 12 minutes at low temperature until the Ebly is done. If necessary, drain off excess water and mix the Ebly with the roasted vegetables.
3. Grate the ginger finely, press the remaining garlic clove and mix with 1 tablespoon of olive oil, 4 tablespoons soy sauce, 1 tablespoon honey to a marinade. Cut the chicken meat into larger cubes and marinate. Place the chicken pieces on wooden skewers and fry in a frying pan.