Armenian Eggplant Dip

Recipe Ingredients

1		Egg plant (medium)
1/4 cup	15g / 0.5oz	Chopped red onion
1/2 cup	118ml	Milk
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Flour
		Salt and pepper to taste
		Freshly grated nutmeg - - to taste
3 oz	85g	Parmesan cheese

Recipe Instructions

Preheat oven to 400F. 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.

Source:
Capper's -- September 9, 1997

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