Vegetable Sticks with Eggplant Cream

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Vegetable Sticks with Eggplant Cream
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
For the dip
2 Eggplant
1 garlic clove
2 Tbsps lemon juice
3 Tbsps olive oil
salt
freshly ground peppers
1 bunch parsley
For serving
1 bunch carrots
1 Cucumber
1 bunch Radish
1 Baguette
How healthy are the main ingredients?
carrotRadisholive oilparsleyEggplantgarlic clove

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F.)

2.

Rinse eggplant, pierce skin all around with a fork and bake for 15-20 minutes in preheated oven until soft. Then remove eggplant from oven, let cool slightly, cut eggplant in half and scrape out flesh using a spoon. Roughly chop eggplant flesh and mash in a bowl with peeled garlic clove. Mix in lemon juice and olive oil and season with salt and pepper. Rinse, dry and finely chop parsley and mix with eggplant dip.

3.

Rinse and peel vegetables, cut into sticks as desired and serve with toasted baguette and eggplant dip.