Recipe#3196

Title: Armenian Eggplant Dip

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

      Yield: 1 batch
      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
  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.