Salt and pepper to taste

1/3-pound Gorgonzola Dolce or other creamy blue cheese, cut into small pieces

1. Preheat the oven to 400 F. Place the eggplant on a parchment-lined baking sheet and prick in several spots. Bake for 50 minutes or until very tender. Remove from the oven. Cool, peel, and cut into 1/2-inch cubes.

2. While the eggplant is baking, heat the olive oil in a large skillet over medium heat. Add the onion and saute, stirring frequently, until nicely browned, about 7 to 10 minutes. Add 1 tablespoon of the vinegar and continue cooking until the onions are very soft and thinly glazed, about 5 minutes. As the onions cook and the liquid evaporates, add the water, a spoonful at a time, to keep the onions moist and prevent burning. (This takes about 30 minutes.)

3. Add the cooked eggplant and the remaining tablespoon balsamic vinegar to the onions. Add the parsley, salt and pepper, and taste for seasoning. Gently heat through on medium heat for about 3 to 5 minutes. Add the cheese to the eggplant mixture and cook briefly, until just melted and distributed. Spoon the mixture into a 2-cup crock, garnish with parsley and serve immediately with thin slices of toasted French or sourdough bread.

Advance preparation: This dip can be prepared up to 8 hours ahead through Step 3 and refrigerated. Bring to room temperature and then reheat gently before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.