Armenian Eggplant Dip Recipe – a delicious recipe with egg plant, red onion, milk, extra virgin olive oil, lemon juice, butter. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 400 F.
2
Prick eggplant with a fork in 10-12 places and rub with extra virgin olive oil.
3
Bake uncovered for about an hour, or possibly till the pulp feels quite soft.
4
Scoop out the pulp and place in a small saucepan.
5
Add in lemon juice and cook over medium heat till the water has evaporated - about 5 min.
6
Saute/fry the onion in butter.
7
Blend sufficient of the flour in to make a thick roux, then add in lowfat milk slowly to create a thick sauce.
8
Beat lightly into the eggplant.
9
Season with salt, pepper and nutmeg.
10
Add in the Parmesan cheese and a few drops of hot lowfat milk if dip is too thick.
11
Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or possibly strips of crisped pita.
213
kcal
Calories
16
g
Fat
5
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 med egg plant, 1/4 c. minced red onion, 1/2 c. lowfat milk, 1 Tbsp. extra virgin olive oil, and more.
Yes, Armenian Eggplant Dip Recipe 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.
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