The Great Commission is not a calling for some; it is a mandate for all… When it comes to a calling, we don’t need a voice; we have a verse (Mt. 28:19). It is now our responsibility, under the direction of the Holy Spirit, to evaluate how we are best suited to fulfill that call… We…see every member of our church as a potential missionary to be equipped and mobilized. Our goal is not to send some, or even our best, but to send all into the mission – to our city, across the country, or to the other side of the world.

J.D. Greear

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Armenian	Armenian, Dips, Vegetables, Vegetarian	1	Batch

INGREDIENTS

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

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip

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