Ingredients
-
1
-
2
-
2
-
1/2
-
1
-
3
-
4
-
-
-
-
-
-
-
-
Directions
Eggplant (Aubergine) and Bleu Cheese Spread, 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 , 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
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Steps
|
1
Done
|
Toss the Cubed Eggplant With the Kosher Salt and Let Sit in a Colander to Drain For About 10 Minutes. |
|
2
Done
|
Lightly Rinse the Salt Off, Then Pat the Cubed Eggplant Dry or Use a Salad Spinner to Remove Excess Moisture. |
|
3
Done
|
Heat a Large Saut 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
Done
|
Add the Onion and Cook Until Tender, About 5 Minutes; Add the Roasted Garlic and Stir to Mix Well. |
|
5
Done
|
Remove Pan from the Heat, Then Add the Balsamic Vinegar and Stir to Mix Well. |
|
6
Done
|
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
Done
|
Season to Taste With Salt and Pepper and Serve It With Pita Slices or Crisp Crackers. |
|
8
Done
|
Makes About 2 Cups of Spread, Depending on the Size of Eggplant Used. |
