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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.82 Kcal (971 kJ) | ||
| Calories from fat | 123.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.71g | 21% | |
|---|---|---|---|
| Cholesterol | 16.49mg | 5% | |
| Sodium | 136.38mg | 6% | |
| Potassium | 675.75mg | 14% | |
| Total Carbs | 24.33g | 8% | |
| Sugars | 13.48g | 54% | |
| Dietary Fiber | 7.79g | 31% | |
| Protein | 4.99g | 10% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 116.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 66.81 Kcal (280 kJ) | ||
| Calories from fat | 35.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 21% | |
|---|---|---|---|
| Cholesterol | 4.75mg | 5% | |
| Sodium | 39.3mg | 6% | |
| Potassium | 194.74mg | 14% | |
| Total Carbs | 7.01g | 8% | |
| Sugars | 3.88g | 54% | |
| Dietary Fiber | 2.24g | 31% | |
| Protein | 1.44g | 10% | |
| Vitamin C | 3.4mg | 20% | |
| Iron | 0.1mg | 2% | |
| Calcium | 33.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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