Peel the eggplants, rub with two generous pinches of salt, and let sit for 5 minutes.

Trim the garlic tops and cut the onion with skin on.

Drizzle both with olive oil and sprinkle with salt, then wrap separately in foil.

By now the eggplants should be ready—wipe off the released moisture.

Cut the eggplants into thirds, place on a baking tray, drizzle with oil.

Lay them oil‑side down, sprinkle the tops with crushed black pepper.

Roast together with the garlic and onion on the upper rack at 175 °C for about 30 minutes.

While waiting, prepare the seasoning paste by mixing all ingredients until smooth.

Chop the roasted eggplants into a purée, and finely chop the onion.

Squeeze the whole garlic into a bowl and mash with a fork or spoon.

Mix the eggplant, onion, garlic, and seasoning paste together.

Adjust with sea salt and lemon juice to taste.

Plate up, drizzle with extra virgin olive oil, top with nuts, grate a little lemon or lime zest, and finish with black pepper.

Finally, grab your favorite bread and dig in!