Preheat the oven to 375.
Douse the onion in olive oil. Place in a baking dish. Cut a bit of the top of the garlic bulb, drizzle with olive oil and either place in a garlic roaster, small baking dish with a lid or in foil. Place onion and garlic in the oven.
On a gas stove*, turn on the burner and place the eggplant directly over the flame. Using tongs to turn it, char the skin until it is black. Cut the eggplant in half lengthwise and place face down in the baking dish with the onions. Bake for 20-30 minutes, or until very soft.
Remove the eggplant from the baking dish and let it cool in a bowl. When it is cool to the touch, peel off the charred skin and squeeze out the excess liquid.
Remove the garlic and onion from the oven when they are soft -- total baking time: 45-60 minutes. Peel or squeeze out 4-5 cloves.
Add all of the ingredients to a food processor and pulse until pureed.
Spread on a serving plate and drizzle 1-2 tablespoons of olive oil on top. Serve with pita bread or crackers.
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Created by ARoettinger
Cucumber is a cooling vegetable, which combined with iceberg lettuce makes a perfect match for the spicy shallot vinaigrette in this speedy summer salad.
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