Try this Armenian Eggplant Dip recipe, or contribute your own.
Suggest a better descriptionPreheat 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 Stewarts SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip
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Serving Size: 1 Batch (230g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 576 | ||
Calories from Fat: 361 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 54 % | |
Saturated Fat 23g | 115 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 107.8mg | 33 % | |
Sodium 1551.6mg | 54 % | |
Potassium 280.1mg | 7 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 18.9g | ||
Protein 35.3g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 576
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