Middle Eastern Eggplant Spread

• 2 pounds eggplant (1 large)
• 2 medium-size onions, thinly sliced
• 2 tablespoons extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice, or more to taste
• ¼ cup lightly packed finely chopped fresh parsley leaves
• ¼ cup finely chopped fresh chives or scallions, white and tender green parts only
• 2 tablespoons finely chopped fresh cilantro leaves
• Salt and freshly ground black pepper
• Flatbread or sesame crackers (optional)

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. Prick the eggplant with a fork in several places on all sides. Place on a baking sheet. Combine the onions and oil on another baking sheet and toss to coat. Arrange in a single layer.
3. Place the baking sheets side by side in the oven. Roast the onions for 20 to 25 minutes, until well browned and tender. Roast the eggplant for 40 to 60 minutes, until completely soft and collapsed, turning occasionally for even cooking. (If the baking sheets do not fit side by side, place one on the middle rack and the other on the bottom rack and rotate the sheets once or twice during the roasting process.)
4. Place the eggplant in a colander, slice open with a knife, and let drain and cool for about 30 minutes.
5. Scrape the eggplant flesh onto a cutting board and discard the skin. Scrape the onions onto the cutting board on top of the eggplant. Finely chop everything until you have a paste.
6. In a medium-size bowl, combine the eggplant-onion mixture, lemon juice, parsley, chives, and cilantro. Mix well. Season with salt and pepper to taste. Taste and adjust the seasonings, adding more salt, pepper, and lemon juice as needed.
7. Cover and let stand for at least 30 minutes to allow the flavors to blend.
8. Serve at room temperature with flatbread or sesame crackers for scooping up the dip, if desired.