Eggplant Blue Cheese Spread

• 1 large eggplant, diced
• 2 teaspoons, kosher salt
• 2 tablespoons extra virgin olive oil
  
• 1 small onion, julienned
  
• 2 cloves garlic, chopped
  
• 3 tablespoons balsamic vinegar
  
• 4 ounces blue cheese
  
• Salt
  
• Freshly ground black pepper
  
• Toasted baguette slices or crackers, as an accompaniment

Toss eggplant with kosher salt, and let sit for about 10 minutes. Heat olive oil in a large sauté pan over high heat until very hot. Add eggplant and cook without stirring until browned, 3 to 4 minutes. Toss and cook without stirring, 3 to 4 minutes longer. Add onion and cook until tender, 3 to 4 minutes. Add garlic and toss well. Remove mixture from heat, add vinegar, and stir well. Let cool for about 15 minutes, or tepid. Crumble blue cheese into eggplant mixture, and mix well. Season to taste with salt and pepper.

Serve with toasted baguette slices or crackers.