Vegetable Sticks with Eggplant Cream

Ingredients

• 2 eggplants
• 1 garlic clove
• 2 tbsp lemon juice
• 3 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 1 bunch parsley
• 1 bunch carrots
• 1 cucumber
• 1 bunch radishes
• 1 baguette

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced.

2. 2.

   Wash the eggplants, prickle them all over with a fork and bake in the preheated oven for 15-20 minutes until soft. Remove, let cool slightly, halve and scoop out the flesh with a spoon. Roughly chop the flesh and combine with peeled garlic in a bowl; blend into a puree. Mix in lemon juice and olive oil, season with salt and pepper. Wash, dry and finely chop parsley, fold into the eggplant purée.

3. 3.

   Wash, peel or trim the vegetables as desired, cut into sticks, and serve on a platter alongside toasted baguette slices and the dip.