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🍽️ Crispy Vegetable Sticks with Creamy Eggplant Dip

375 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 1 garlic clove
• 2 tbsp lemon juice
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 1 bunch parsley
• 1 bunch carrots
• 1 cucumber
• 1 bunch radishes
• 1 baguette

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Wash the eggplants thoroughly.
3. 3. Pierce the eggplants all over several times with a fork.
4. 4. Place the eggplants in the preheated oven.
5. 5. Bake them for 15 to 20 minutes until they are soft.
6. 6. Remove the eggplants from the oven and let them cool down slightly.
7. 7. Cut the eggplants in half lengthwise.
8. 8. Scrape out the soft flesh from the skin using a spoon.
9. 9. Roughly chop the fruit flesh.
10. 10. Place the chopped flesh into a bowl together with the peeled garlic clove.
11. 11. Puree the mixture until smooth.
12. 12. Stir in the lemon juice and olive oil into the eggplant cream.
13. 13. Season the cream with salt and pepper to taste.
14. 14. Wash the parsley and shake it dry.
15. 15. Finely chop the parsley.
16. 16. Fold the parsley into the eggplant cream.
17. 17. Wash the vegetables for the sticks.
18. 18. Clean or peel the vegetables as needed.
19. 19. Cut the vegetables into sticks.
20. 20. Toast the bread slices.
21. 21. Serve the vegetable sticks together with the toasted bread slices and the eggplant dip.

Nutrition per serving

• kcal: 375
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 58 g