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Armenian Eggplant Dip

 

Bring a new type of dip to your dinner party with this dip that uses parmesan cheese and eggplant.
135

Yield

1

servings

Prep

30

min

Cook

90

min

Ready

120

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 48367% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 688mg 29%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 39g
Vitamin A 15% Vitamin C 30%
Calcium 57% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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