Рецепт Armenian Eggplant Dip
Ингредиенты
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Инструкции
- Preheat oven to 400 F.
- Prick eggplant with a fork in 10-12 places and rub with extra virgin olive oil. Bake uncovered for about an hour, or possibly till the pulp feels quite soft. Scoop out the pulp and place in a small saucepan. Add in lemon juice and cook over medium heat till the water has evaporated - about 5 min.
- Saute/fry the onion in butter. Blend sufficient of the flour in to make a thick roux, then add in lowfat milk slowly to create a thick sauce. Beat lightly into the eggplant.
- Season with salt, pepper and nutmeg. Add in the Parmesan cheese and a few drops of hot lowfat milk if dip is too thick.
- Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or possibly strips of crisped pita.