A simple recipe that turns whole eggplants into dinner. There's a little bit of waiting time involved, but the actual work is minimal. Do give the onions plenty of time to caremlize over low heat - they should be totally soft and sweet by the time they are done, and tempting to eat by the spoonful. If your eggplants are very large, you can make this a dish for four, served alongside a simple green salad, but if they're on the smaller side, this recipe makes a nice meal for two. A generous shower of fresh herbs doesn't hurt, either.
Whole Roasted Eggplant with Caramelized Onion + Tahini
Preheat oven to 400ºF.
Use a fork to pierce eggplants a few times and rub them with 2 tablespoons olive oil and salt. Transfer to a baking dish and roast until eggplants have started to collapse and flesh is very tender, 45 minute - 1 hour, depending on the size of the eggplants.
Heat remaining 2 tablespoons olive oil over high heat. Add onion and sauté for a couple of minutes; reduce heat to low and continue cooking, sautéing often, until soft and caramelized, about 40 minutes (or however long it takes the eggplant to cook). Add a few more glugs of oil as needed to keep onions from drying out.
While eggplants and onions are cooking, whisk yogurt, tahini, and lemon juice together until smooth.
Transfer eggplant to a serving dish and use a paring knife to slice flesh, gently pulling the skin open to expose some of the tender flesh. Spoon over tahini sauce, top with caramelized onions, and season generously with salt and pepper. Serve immediately.
2 globe eggplants
1 teaspoon coarse sea salt, plus more to finish
1/4 cup olive oil, divided
1 large yellow onion, sliced
1/4 cup plain yogurt
1/4 cup tahini
Juice of 1 lemon
Fresh cracked black pepper