Vegetable Sticks with Eggplant Cream recipe

Ingredientsfor

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?

carrot Radish olive oil parsley Eggplant garlic clove

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Preparation

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

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.

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

Calorie	375 cal.	(18 %)
Protein	12 g	(12 %)
Fat	10 g	(9 %)
Carbohydrates	58 g	(39 %)
Sugar added	0 g	(0 %)
Roughage	10.7 g	(36 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Vegetable Sticks with Eggplant Cream