Armenian Eggplant Dip
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Features of Armenian Eggplant Dip
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Served as accompaniment. Vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Calorie, Reduced Carbs, Low Protein diet.
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Ingredients for Armenian Eggplant Dip (Click here for measurement conversion)
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1 medium Eggplant
1/4 cup chopped Red Onions
1/2 cup Milk
1 Tablespoon Olive Oil
2 Tablespoons Lemon Juice
1 Tablespoon Butter
1 Tablespoon Flour
Salt and Pepper
Freshly grated Nutmeg
Parmesan Cheese
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Method for making Armenian Eggplant Dip
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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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Comments
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Preparation time: 10 minutes
Cooking time: 20 minutes
Yields: 1 batch
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