Armenian Eggplant Dip

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Bring a new type of dip to your dinner party with this dip that uses parmesan cheese and eggplant.

120 minutes Prep: 30 minutes Cook: 90 minutes

483 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1	each	egg plant
1/4	cup	red onion	chopped
1/2	cup	milk
1	tablespoon	olive oil
2	tablespoons	lemon juice
1	tablespoon	butter
1	tablespoon	flour, all-purpose
1	x	salt	to taste
1	x	black pepper	to taste
1	x	nutmeg	freshly greeted
3	ounces	parmesan, parmigiano-reggiano cheese, grated

Directions

Preheat oven to 400 F.

Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.

Saute the onion in butter. Blend enough of the flour in to make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant. Season with salt, pepper and nutmeg. Add the parmesan cheese and a few drops of warm milk if dip is too thick.

Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.

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Nutrition Facts

Serving Size 305g

Amount per Serving

Calories 483 67% of calories from fat

	% Daily Value*
Total Fat 36.0g	56%
Saturated Fat 17.0g	83%
Trans Fat 0.0g
Cholesterol 72mg	24%
Sodium 688mg	29%
Total Carbohydrate 22.0g	7%
Dietary Fiber 1.0g	4%
Sugars 11.0g
Protein 20.0g	39%