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Ingredients
- 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
Directions
- Preheat oven to 400 F.
- 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.
- 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.
- Season with salt, pepper and nutmeg. Add in the Parmesan cheese and a few drops of hot lowfat milk if dip is too thick.
- Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or possibly strips of crisped pita.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 314g | |
| Calories 662 | |
| Calories from Fat 445 | 67% |
| Total Fat 50.57g | 63% |
| Saturated Fat 24.64g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 1440mg | 60% |
| Potassium 390mg | 11% |
| Total Carbs 15.93g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 10.34g | 7% |
| Protein 37.46g | 60% |
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