Eggplant (Aubergine) and Bleu Cheese Spread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is an excellent spread, based on a recipe from Caprial Cooks for Friends. It can also be very tasty served over cooked vegetables such as asparagus, or as a steak topper. Ingredients:
1 large eggplant, cubed |
2 teaspoons kosher salt |
2 tablespoons extra virgin olive oil |
1/2 cup diced yellow onion |
1 teaspoon roasted minced garlic |
3 tablespoons balsamic vinegar |
4 ounces blue cheese, crumbled |
salt & freshly ground black pepper, to taste |
Directions:
1. Toss the cubed eggplant with the kosher salt and let sit in a colander to drain for about 10 minutes.
2. Lightly rinse the salt off, then pat the cubed eggplant dry or use a salad spinner to remove excess moisture.
3. Heat a large sauté pan over high heat, then add the olive oil; when oil is very hot, add the eggplant and cook, stirring occasionally (don't over-stir or it can become mushy), until browned, about 7 to 8 minutes.
4. Add the onion and cook until tender, about 5 minutes; add the roasted garlic and stir to mix well.
5. Remove pan from the heat, then add the balsamic vinegar and stir to mix well.
6. Let the cooked mixture cool for about 20 minutes, then pour it into a food processor along with the bleu cheese and pulse it all together until it is well incorporated and it's the texture you prefer.
7. Season to taste with salt and pepper and serve it with pita slices or crisp crackers.
8. Makes about 2 cups of spread, depending on the size of eggplant used.
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