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Armenian eggplant dip

Yield: 1 Batch

Ingredients:

• 1 md Egg plant
• 1/4 c Chopped red onion
• 1/2 c Milk
• 1 tb Olive oil
• 2 tb Lemon juice
• 1 tb Butter
• 1 tb Flour Salt and pepper to taste Freshly grated nutmeg -- to taste
• 3 oz Parmesan cheese

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 in to 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. From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines FL. Source unknown. Formatted by Cathy Harned.

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