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.

No additional tips available.

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

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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.

Armenian Eggplant (Aubergine) Dip

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