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Armenian Eggplant Dip

Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Armenian Eggplant Dip
Print Recipe
Armenian Eggplant Dip is great served with crackers, bagel chips, or strips of crisped pita.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400˚ F.
  2. 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.
  3. 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.
  4. Saute the onion in butter. Blend enough of the flour into make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant.
  5. Season with salt, pepper and nutmeg.
  6. Add the Parmesan cheese and a few drops of warm milk if dip is too thick.
  7. 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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Spinach and Asparagus Frittata (Easy Version)

Spinach and Asparagus Frittata (Easy Version)
Print Recipe
This is a quick and easy method of making the Spinach and Asparagus Frittata.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Spinach and Asparagus Frittata (Easy Version)
Print Recipe
This is a quick and easy method of making the Spinach and Asparagus Frittata.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
Filling
  • 1 pound spinach washed and drained, with stems removed
  • 1 pound asparagus cut into 1-inch pieces
  • 2 cloves garlic minced or mashed
Egg Mixture
Servings: people
Instructions
  1. Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set about 5 minutes.
  2. Place under broiler for 2 minutes until top is golden brown.
  3. Cut into slices or 1-inch squares for appetizers.
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Spinach and Asparagus Frittata

Spinach and Asparagus Frittata
Print Recipe
Light and fluffy frittata made with asparagus and spinach.
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Spinach and Asparagus Frittata
Print Recipe
Light and fluffy frittata made with asparagus and spinach.
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. In a saute pan heat 1 tablespoon oil. Add the spinach, garlic, saute until spinach is wilted and much of its liquid has evaporated.
  2. In a saucepan bring salted water to a boil. Blanch asparagus and refresh in ice water. Drain and pat dry.
  3. In a large bowl beat eggs, cream, salt and pepper together.
  4. In a large saute pan heat 3 tablespoons oil. Add half the beaten, seasoned eggs. As they begin to set around the edges, add spinach and asparagus and start gently lifting egg mixture from sides of pan and push to center, allowing uncooked mixture to contact pan surface.
  5. Add remaining beaten eggs. Continue gently moving the egg mixture to center so it becomes self-leveling.
  6. As the frittata loses its runniness, place a large plate over the skillet and quickly invert the entire frittata. Slide it back into the pan so the uncooked side is on the bottom and continue to cook until done.
  7. When you insert a wooden toothpick and it comes out clean, it is done.
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