Ingredients

How to make it

  • 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.

Reviews & Comments 1

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  • capedread 6 years ago
    an easier way to cook the eggplant is to hold it in a direct flame for 10 or 15 then gently rub of the charred skin under running water.... adds flavour when done over bbq
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