Eggplant (Aubergine) and Bleu Cheese Spread

1. 1

   Toss the cubed eggplant with the kosher salt and let sit in a colander to drain for about 10 minutes.

2. 2

   Lightly rinse the salt off, then pat the cubed eggplant dry or use a salad spinner to remove excess moisture.

3. 3

   Heat a large saute 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. 4

   Add the onion and cook until tender, about 5 minutes; add the roasted garlic and stir to mix well.

5. 5

   Remove pan from the heat, then add the balsamic vinegar and stir to mix well.

6. 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. 7

   Season to taste with salt and pepper and serve it with pita slices or crisp crackers.

8. 8

   Makes about 2 cups of spread, depending on the size of eggplant used.

* Per serving · 4 servings · Values may vary.