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Receta Armenian Eggplant Dip
by Global Cookbook

Armenian Eggplant Dip
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Ingredientes

  • 1 med egg plant
  • 1/4 c. minced red onion
  • 1/2 c. lowfat milk
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. lemon juice
  • 1 Tbsp. butter
  • 1 Tbsp. flour salt and pepper to taste freshly grated nutmeg, - to taste
  • 3 ounce parmesan cheese

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.