Armenian Eggplant Dip

Title:
Armenian Eggplant Dip

Yield:
1 Batch

Categories:
Armenian,
Dips,
Vegetables,
Vegetarian




Ingredients:





     1 md Egg plant


   1/4 c  Chopped red onion


   1/2 c  Milk


     1 tb Olive oil


     2 tb Lemon juice


     1 tb Butter


     1 tb Flour


          Salt and pepper to taste


          Freshly grated nutmeg


          -- to taste


     3 oz Parmesan cheese






 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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip