Cut the aubergines in half, place on a baking sheet and season with salt, pepper, chilli and sugar. Grill the aubergines in the oven for about 20 minutes with the grill switched on. Then preheat the oven to 180 ° C. Line the baking sheet with parchment paper.
Peel and finely chop the onion and garlic. Clean and finely chop the mushrooms. Peel the carrot and grate finely. Heat the oil in a pan and fry the onion and garlic in it until tender.
Add the mushrooms and shredded carrots and fry for another 5 minutes.
Remove the aubergine from the shell with a spoon. Add eggplant and remaining ingredients for the veggillion and mix together. If the mixture is too dry or too moist, add a little water or oatmeal.
Bring the mixture into shape, press lightly and bake in the hot oven for about 45 minutes.
Shortly before the end of the cooking time, cut a thin long slice from a zucchini with a vegetable peeler and wrap it around the veggillion.
For the color, cut the carrots and medium-sized zucchini into spaghetti with a spiral cutter. Marinate these spaghetti with sugar, olive oil and lemon zest, salt, pepper, chilli, garlic and honey to taste.