Can you tell I’m holding onto summer for dear life?  Get these beauties while you still can, and enjoy in this simple yet delicious dish.  It’s good both warm and cooled down.  Add chickpeas and quinoa to make it a full meal.

bunch of fairytale eggplants, halved
1 small red onion, roughly chopped
olive oil
salt and black pepper, to taste
squeeze or two of fresh lemon juice
a few mint leaves, cut in a chiffonade

Preheat oven to 400°F.  Sprinkle eggplant slices with salt and let sit for a few minutes (not necessary if eggplant is super fresh).  In a baking dish, toss eggplant with onion, a bit of olive oil, and some salt and pepper.  Roast in oven for about 30 minutes, stirring once or twice, until eggplant is very tender.  Remove from oven and season with fresh lemon juice.  Just before serving, garnish with fresh mint.