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Pumpkin and Eggplant Sticks with Creamy Roasted Tomato Dip



Prepare the Stix


Peel pumpkin and slice into sticks. They should be a little bit thicker than French fries. Slice eggplant into similarly sized sticks (do not peel).


In a medium-sized bowl, gently whip eggs with a fork. Add one teaspoon salt and whip until incorporated. Set aside.


In a second medium-sized bowl, combine panko crumbs, bread crumbs, seasoning and sesame seeds. Set aside.


Heat a large frying pan over medium heat. Once hot, add the oil. Working in batches, dredge the sticks first in egg, then in the breadcrumb mixture, making sure to coat well. Gently fry on all sides, about four minutes per side. Serve immediately.

Prepare the Tomato Dip

Yield: 2 cups


Preheat oven to 350 degrees Fahrenheit. Place tomatoes on a baking sheet and sprinkle with salt and olive oil. Roast for 25-30 minutes. Let cool.


Transfer tomatoes to a blender and add soft cheese, sour cream, and Parmesan cheese. Pulse until smooth. Add artichokes, chili powder, mayonnaise, and garlic. Blend until smooth and creamy. Taste and adjust seasoning to your liking. Dip can be prepared in advance and refrigerated.