Recipe

Armenian Eggplant Dip Recipe

	Grizzlybear / All my dishes 2 years, 2 months ago this is a great dip to serve at a BBQ Prep:15m Cook:60m Servings:6	Grizzlybear
	vegatables

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Ingredients

1 md Egg plant

1/4 c Chopped red onion

1/2 c Milk

1 tb Olive oil

2 tb Lemon juice

1 tb Butter

1 tb Flour

Salt and pepper to taste

Freshly grated nutmeg-- to taste

3 oz Parmesan cheese

Directions

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

capedread 1 year, 4 months ago said:
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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