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Armenian eggplant dip
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| Artist: |
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| Categories: |
Armenian, Central Asian, Dips & Spreads, Eggplant, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| med | 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 | | | Salt and pepper to taste | | | Freshly grated nutmeg | | | -- to taste | | 3
| oz | Parmesan cheese |
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Procedures:
| 1 | Preheat oven to 400°F. | | 2 | Prick eggplant with a fork in 10-12 places and rub with olive oil. | | 3 | Bake uncovered for about an hour, or until the pulp feels quite soft. | | 4 | Scoop out the pulp and place in a small saucepan. | | 5 | Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes. | | 6 | Saute the onion in butter. | | 7 | Blend enough of the flour in to make a thick roux, then add milk slowly to form a thick sauce. | | 8 | Beat lightly into the eggplant. | | 9 | Season with salt, pepper and nutmeg. | | 10 | Add the parmesan cheese and a few drops of warm milk if dip is too thick. | | 11 | 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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