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 | 203.73 Kcal (853 kJ) | ||
| Calories from fat | 170.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.94g | 29% | |
|---|---|---|---|
| Cholesterol | 50.54mg | 17% | |
| Sodium | 238.16mg | 10% | |
| Potassium | 75.62mg | 2% | |
| Total Carbs | 3.17g | 1% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 5.97g | 12% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 199.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 267.74 Kcal (1121 kJ) | ||
| Calories from fat | 224.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.89g | 29% | |
|---|---|---|---|
| Cholesterol | 66.42mg | 17% | |
| Sodium | 312.99mg | 10% | |
| Potassium | 99.39mg | 2% | |
| Total Carbs | 4.16g | 1% | |
| Sugars | 2.51g | 8% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 7.85g | 12% | |
| Vitamin C | 8.8mg | 11% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 262.5mg | 20% | |
* 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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