Armenian Eggplant (Aubergine) Dip Recipe

Name: Armenian Eggplant (Aubergine) Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1/4 cup chopped red onion; 1/2 cup milk; 1 tablespoon olive oil; 2 tablespoons lemon juice; 1 tablespoon butter; 1 tablespoon flour; salt and pepper; freshly grated nutmeg; parmesan cheese

Servings: persons

1
Preheat oven to 400u00b0F.
2
Prick eggplant with a fork in 10-12 places and rub with olive oil.
3
Bake uncovered for about an hour, or until the pulp feels quite soft.
4
Scoop out the pulp and place in a small saucepan. Add lemon juice and.
5
cook over medium heat until the water has evaporated - about 5.
6
minutes.
7
Saute the onion in butter. Blend enough of the flour in to make a.
8
thick roux, then add milk slowly to form a thick sauce. Beat lightly.
9
into the eggplant. Season with salt, pepper and nutmeg. Add the.
10
Parmesan cheese and a few drops of warm milk if dip is too thick.
11
Store overnight in the refrigerator but bring to room temperature.
12
before serving with crackers, bagel chips, or strips of crisped pita.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium eggplant, 1/4 cup chopped red onion, 1/2 cup milk, 1 tablespoon olive oil, and more.

Yes, Armenian Eggplant (Aubergine) Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Armenian Eggplant (Aubergine) Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions