Armenian Eggplant (Aubergine) Dip

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READY IN: 20mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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