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
Recipes as an idea can be found way back into the far past, certainly as far back as the Egyptians, and possibly even further. In practice though, these, ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to experts is a series of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move on, there were a couple of interesting recipe books which were published in the 1300s ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are nothing to do with the spicy food that we all know today, but instead accounts of the types of food prepared by the chefs of the rich and powerful of those days. During the next few centuries, the rich and powerful families of Europe competed with each other to lay on the most extravagent meals, and as a result chefs and their recipe collections became highly prized. However, it wasn`t until the 1800s that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down recipes to help cooks of their time. The revolution that is television brings us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Armenian Eggplant Dip recipe.
