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Eggplant Aubergine And Bleu Cheese

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Ingredients

Adjust Servings:
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

Nutritional information

424.8
Calories
273 g
Calories From Fat
30.4 g
Total Fat
12.6 g
Saturated Fat
42.6 mg
Cholesterol
3130.9 mg
Sodium
25.2 g
Carbs
10 g
Dietary Fiber
12 g
Sugars
15.6 g
Protein
832g
Serving Size

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Eggplant Aubergine And Bleu Cheese

Features:
    Cuisine:

    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.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Jesse Johnston

    Jesse Johnston

    Pasta perfectionist known for her handmade noodles and flavorful sauces.

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