Armenian Eggplant Dip

(10 votes)

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 to taste
freshly grated nutmeg to taste
3 ounces parmesan cheese

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.

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.


Comments:

armenian eggplant dip. this was a good dip if you dont use so much lemon juice. next time i make it i will see how it is with out the lemon... other then that it was good and will make more....
victoria, new jersey

This sounds really good. I'm going to try making it and then I'll let you guys know how it turned out.
Melody, Iowa

This was delicious! I made it for a potluck, and it didn't make a huge amount (for parties, try doubling it), but in spite of being an eggplant dish, it was all gone by the end of the night - and I was disappointed because I was looking forward to the leftovers. Happy I found your site - thanks for the great recipe!
Sarah, Tennessee


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