Categories: Spreads, Vegetables, Vegetarian 
      Yield: 1 batch 
  
      1 md Egg plant 
    1/4 c  Chopped red onion 
    1/2 c  Milk 
      1 tb Olive oil 
      2 tb Lemon juice 
      1 tb Butter 
      1 tb Flour 
           Salt and pepper to taste 
           Freshly grated nutmeg 
           -- to taste 
      3 oz Parmesan cheese 
  
  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.