Armenian Eggplant Dip
Bring a new type of dip to your dinner party with this dip that uses parmesan cheese and eggplant.
Yield
1 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
egg plant
|
* |
| ¼ | cup |
red onion
chopped |
|
| ½ | cup |
milk
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
nutmeg
freshly greeted |
*
|
| 3 | ounces |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
egg plant
|
* |
| 59 | ml |
red onion
chopped |
|
| 118 | ml |
milk
|
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
nutmeg
freshly greeted |
*
|
| 86.7 | ml/g |
Parmesan cheese
|
|
Directions
Preheat oven to 400℉ (200℃).
Prick eggplant with a fork in 10 to 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.
Sauté 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.
