Armenian Eggplant Dip Recipe


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Armenian Eggplant Dip Recipe another great recipe from Recipes 4U

 

Armenian Eggplant Dip Recipe

Recipe Ingredients

1 medium egg plant
1/4 cup chopped red onion
1/2 cup milk
1 tbsp olive oil
2 tbsp lemon juice
1 tbsp butter
1 tbsp flour
1 salt and pepper to taste
1 freshly grated nutmeg - to taste
3 oz parmesan cheese

Recipe Preparation

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.

From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

 

 

Servings: 1

 

 

 

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Armenian Eggplant Dip Recipe Category

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This Armenian Eggplant Dip Recipe is one of our Vegetable Recipes, which came to us from our own collection and open source collections. Obviously, with in excess of 50,000 recipes in the cookbook it would be a seriously difficult task to prepare every recipe on our website, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any thing that looks wrong, let us know.


 

Armenian Eggplant Dip Recipe

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