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Ingredients
| eggplants: 1 |
| onions - red (chopped): 1/4 cup |
| 2% milk: 1/2 cup |
| olive oil: 1 Tbl |
| lemon juice: 2 Tbl |
| salted butter: 1 Tbl |
| all-purpose flour (unsifted): 1 Tbl |
| salt |
| black pepper |
| whole nutmeg (freshly grated) |
| parmesan cheese |
Armenian Eggplant (Aubergine) Dip
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
1 serving(s)
Tags
- 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.