Adapted from Molly Katzen The Heart of the Plate


  • 2 Tbl. Olive Oil
  • 21/2 to 3 cups minced onions
  • 1 Tsp. minced garlic
  • 3/4 Tsp. salt
  • 2 large globe eggplants
  • 1 Tsp fresh lemon juice
  • black pepper


  1. Preheat oven to 400F and line a baking sheet with foil.
  2. Heat large skillet over med heat and add oil. Add onions and cook until softened about 10 minutes. Add garlic and 1/2 tsp salt and reduce heat to medium-low. Continue cooking and stirring until very soft about 15 minutes.
  3. Meanwhile Prick eggplant with fork and place on baking sheet in oven. Cook until completely collapsed and soft. The skin should have pulled away from the flesh, 30-45 minutes. Remove eggplant and let cool.
  4. Transfer the cook eggplant flesh to food processor. Scrape in onions and add lemon juice plus 1/4 tsp salt. Puree until smooth season with black pepper.
  5. Serve warm or hot.
  6. Optional garnish. radishes, grated fresh carrot salad, or fresh parsley leaves.