Recipe

Armenian Eggplant (aubergine) Dip Recipe

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Ingredients

1/2 c milk .
salt & pepper .
freshly grated nutmeg .
1 tbsp olive oil .
1 tbsp flour .
1 tbsp butter .
1/4 c sliced red onions .
2 tbsps lemon juice .
parmesan cheese .
1 medium eggplant

Directions

Step #1 Preheat oven to 400°F.
Step #2 Prick eggplant with a fork in 10-12 places & rub with olive oil.
Step #3 Bake uncovered for about an hr, or until the pulp feels quite soft.
Step #4 Scoop out the pulp & place this in a small saucepan.
Step #5 Add lemon juice and.
Step #6 cook over med-heat/flame until the water has evaporated - about 5.
Step #7 mins.
Step #8 Saute the onion in butter.
Step #9 Blend enough of the flour in to make a.
Step #10 thick roux, then add milk slowly to form a thick sauce.
Step #11 Beat lightly.
Step #12 into the eggplant.
Step #13 Spice up with salt, pepper & nutmeg.
Step #14 Add the.
Step #15 Parmesan cheese & a few drops of warm milk if dip is too thick.
Step #16 Store overnight in the refrigerator but bring to about room temp.
Step #17 before serving with crackers, bagel chips, or strips of crisped pita.
Enjoy the Armenian Eggplant (Aubergine) Dip recipe

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