California Eggplant Dip Is a Mellow, Tasty Springtime Appetizer

Feel free to improvise here and drizzle some olive oil over the dip or sprinkling a touch of smoked paprika if you like. Dreamstime/TNS

Caponata, the Sicilian eggplant appetizer, is often served at room temperature on toasted croutons. Traditionally, it includes tomatoes, eggplant, onions, and capers to produce a pronounced sweet and sour taste. Baked eggplant alone is a canvas for many colors and flavors.

In this California version, there’s no tomato or capers. Here, roasted eggplant is paired with sweet onions, sweet-tart balsamic vinegar, and pungent Italian Gorgonzola to become a fragrant spread for crisp toasts or warm French bread. It’s best served warm.

This classic, reinterpreted Italian dip represents simple California flavors. Seriously simple to prepare, this eggplant dip requires the cook to have a bit of patience. The red onion cooks down slowly to become caramelized, which adds an extra depth of flavor. Feel free to improvise here and drizzle some olive oil over the dip or sprinkle a touch of smoked paprika if you like. I personally like it just as it is.

This is a lovely springtime appetizer that is mellow and creamy and can be served along with your favorite garlic toasts, pita crisps, or crackers. You can accompany this with cocktails or an oaky California chardonnay that balances the richness of the dish. Present this in a pretty crock garnished with fresh Italian flat-leaf parsley.

California Eggplant Dip

Serves 4 to 6; makes about 1 1/2 cups

• 1 medium eggplant
• 1 tablespoon olive oil
• 1 large red onion, finely chopped
• 2 tablespoons balsamic vinegar, divided
• 1/4 cup water
• 2 tablespoons finely chopped Italian parsley, plus 1 tablespoon for garnish
• Salt and pepper to taste
• 1/3 pound Gorgonzola Dolce or other creamy blue cheese, cut into small pieces

Preheat the oven to 400 degrees 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.

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.)

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 and refrigerated. Bring to room temperature and then reheat gently before serving.

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