Ingredients for eggplant mousse:
Preheat the oven to 180-200 degrees. Place the eggplants whole on a baking sheet and drizzle with olive oil. Put the eggplants in the oven for about 40 minutes. Crush the garlic cloves and add the last 10 minutes. Remove the eggplants from the oven and let them cool slightly. Then cut in half lengthwise and scrape the pulp from the shell with a spoon. Clean the garlic cloves.
Place the pulp in a bowl with olive oil, garlic cloves and cumin and grind. The mass should be a little coarser, and not very fine. Season the eggplant mousse with lemon juice and lemon zest. Finely chop the parsley and mix. And salt the mass again if necessary.
Ingredients for carrots:
Peel the carrots and cut them into cubes, then boil them in salted water with a little sugar until al dente. Then put out the carrots and let them drain, heat clarified butter and olive oil in a pan and fry the carrots just before serving. Season with sugar, nutmeg, pepper and salt. Finally, add the finely chopped parsley.
Ingredients for radish salad:
Wash and dry the radish thoroughly. Disconnect the green. However, a small green stalk should remain on the tuber. Discard the fresh and crisp leaves. Cut radishes into quarters or halves. Tear the greens into pieces. Place both in a bowl. Now coarsely crumble the feta cheese and add it. Add olive oil, a little vinegar and balsamic cream and mix everything thoroughly. Season the salad with lemon juice, lemon zest, salt, sugar and pepper.
Arrange eggplant porridge, carrot and radish salad in small portions on plates and serve with crusty white bread.