Armenian Eggplant Dip – Armenian Food Recipes

Recipe ingredients and directions:

Yield: 1 batch

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.

Category: Armenian Recipes