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1 servings
suggest servings
| 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 |
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.
| % 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% |
| Vitamin A | 15% | Vitamin C | 30% | |
| Calcium | 57% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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