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Ingredientes

Cost per recipe $3.46 view details

Direcciones

  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. Season with salt, pepper and nutmeg. Add in the Parmesan cheese and a few drops of hot lowfat milk if dip is too thick.
  5. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or possibly strips of crisped pita.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 314g
Calories 662  
Calories from Fat 445 67%
Total Fat 50.57g 63%
Saturated Fat 24.64g 99%
Trans Fat 0.0g  
Cholesterol 111mg 37%
Sodium 1440mg 60%
Potassium 390mg 11%
Total Carbs 15.93g 4%
Dietary Fiber 0.6g 2%
Sugars 10.34g 7%
Protein 37.46g 60%
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