Ingredients
- 1 each Eggplant Medium
- 1/4 cup Red Onion Chopped
- 1/2 Cup milk
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp butter
- 1 tbsp flour
- Salt and pepper to taste
- nutmeg Freshly grated to taste
- 3 oz Parmesan cheese
Servings: people
Instructions
- 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 into 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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