1 medium egg plant
1/4 cup chopped red onion
1/2 cup milk
1 tbsp olive oil
2 tbsp lemon juice
1 tbsp butter
1 tbsp flour
1 salt and pepper to taste
1 freshly grated nutmeg - to taste
3 oz parmesan cheese
Directions
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.
From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
Servings: 1 batch
Armenian Eggplant Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Eggplant; Vegetable
The History of Recipes
It is quite possible to track the history of recipes way back into the distant past, at least as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, in the main part, these old records were just very simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Closer to modern times, there are some recipe books which were published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that is popular today, but rather descriptions of the types of food on the menus of the rich and powerful of that period. Later, in the 15th century, the Crusaders brought back many foods and herbs from Arab cuisine, including spices like basil and coriander. These new foods and tastes was responsible for an outbreak in books on cooking, many of which are now in academic collections. During the succeeding few centuries, the powerful families of Wesstern Europe competed to offer the most extravagent meals, and because of this the best chefs and their recipe collections were highly sought after. However, it was during the 1800s the formal cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Armenian Eggplant Dip recipe.
