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Armenian Eggplant Dip recipes
Armenian Eggplant Dip recipes Category Cheese  Stumble It!
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Ingredients And Procedures
Ingredients
1eachegg plant
1/4cupred onion, chopped
1/2cupmilk
1tablespoonolive oil
2tablespoonlemon juice
1tablespoonbutter
1tablespoonflour
1salt, to taste
1pepper, to taste
1freshly grated nutmeg, to taste
3ozparmesan cheese

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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