Preheat oven to high broil (or medium if you have the option) and position a rack at the top of the oven.
Press eggplant dry with paper towels and arrange rounds on a baking sheet. Drizzle with olive oil and a little black pepper. Roast for 5-7 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool.
While eggplant is roasting, heat a large skillet over low-medium heat and add 2 tbsp. olive oil. Add onion and stir often until caramelized. Add minced garlic in the last few minutes so it doesn’t burn. Set aside.
Once cool, peel away skin of the eggplant and add flesh to a mixing bowl. It should be soft and tender. Add onion-garlic mixture and mash with a fork. Season with pepper and other spices to taste.
Serve with pita, toasted baguette, or crackers.
Nutrition Information (per serving, 1/4 of dip recipe):
