- Roast Eggplant coated with olive oil in a 400 degree oven until the skin is charred and the eggplant releases liquid. Take the roasted eggplant out of the oven, cover and let it rest for 10 minutes. You can also cook these on the grill for a natural smokey flavor.
- Heat a heavy bottom pan and add olive oil to it. Now add the sliced onions and caramelize the onion on a medium heat.
Serve this with pita bread or chips.
This was so good that I am making a double recipe of it right now.