ARMENIAN EGGPLANT (AUBERGINE) DIP

Armenian Eggplant (Aubergine) Dip image

Make and share this Armenian Eggplant (Aubergine) Dip recipe from Food.com.

Provided by katie in the UP

Time 20m

Yield 1 batch

Number Of Ingredients 10

Ingredients

1 medium eggplant
1/4 cup chopped red onion
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

Steps:

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.

Nutrition Facts : Calories 483.6, Fat 30.6, SaturatedFat 12.2, Cholesterol 47.6, Sodium 154.5, Carbohydrate 49.6, Fiber 19.5, Sugar 15.3, Protein 10.9