Armenian Eggplant (Aubergine) Dip Recipe

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Armenian Eggplant (Aubergine) Dip
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  1. Preheat oven to 400°F.
  2. Prick eggplant with a fork in 10-12 places and rub with olive oil.
  3. Bake uncovered for about an hour, or until the pulp feels quite soft.
  4. Scoop out the pulp and place in a small saucepan. Add lemon juice and.
  5. Cook over medium heat until the water has evaporated - about 5.
  6. Minutes.
  7. Saute the onion in butter. Blend enough of the flour in to make a.
  8. Thick roux, then add milk slowly to form a thick sauce. Beat lightly.
  9. Into the eggplant. Season with salt, pepper and nutmeg. Add the.
  10. Parmesan cheese and a few drops of warm milk if dip is too thick.
  11. Store overnight in the refrigerator but bring to room temperature.
  12. Before serving with crackers, bagel chips, or strips of crisped pita.
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Nutrition Facts

Per ServingPer 100 g
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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
  • 6

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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