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Recipe Name: Armenian Eggplant Dip Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 1

1 Egg plant
1/4 Cup(s) Chopped red onion
1/2 Cup(s) Milk
1 Tablespoon(s) Olive oil
2 Tablespoon(s) Lemon Juice
1 Tablespoon(s) Butter
1 Tablespoon(s) Flour
Salt and pepper to taste
Freshly grated nutmeg
to taste
3 Ounce(s) 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 at Michelle Stewart's
SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted
by Cathy Harned. File

Nutrition (calculated from recipe ingredients)
Calories: 734
Calories From Fat: 486
Total Fat: 55.2g
Cholesterol: 115.1mg
Sodium: 1405.1mg
Potassium: 336.9mg
Carbohydrates: 22.1g
Fiber: <1g
Sugar: 7.8g
Protein: 38.4g

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