Cooking Index - Cooking Recipes & IdeasArmenian Eggplant Dip Recipe - Cooking Index

Armenian Eggplant Dip

Cuisine: American
Type: Vegetables
Courses: Dips and Spreads, Starters and appetizers, Vegetarian
Serves: 1 people

Recipe Ingredients

1   Egg plant (medium)
1/4 cup 15g / 0.5ozChopped red onion
1/2 cup 118mlMilk
1 tablespoon 15mlOlive oil
2 tablespoons 30mlLemon juice
1 tablespoon 15mlButter
1 tablespoon 15mlFlour
  Salt and pepper to taste
  Freshly grated nutmeg - - to taste
3 oz 85gParmesan 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.

Capper's -- September 9, 1997


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