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
Historians have found proof that recipes existed back into ancient history, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, these, early records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens for example basil, mint and dill. For the decades that followed, the powerful families of Wesstern Europe tried to offer the most exotic meals, and as a result the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that fine cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording the recipes of their peers. The arrival of television brought us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Armenian Eggplant Dip recipe.
