Ingredients

• 2 large eggplant 
• 1 onion 
• 3/4 cup olive oil
• 2 Tsp dried thyme 
• 1 tsp seasalt

Directions

Preheat oven to 350 degrees. Cut eggplant into small (1/2”) cubes and onion into similar size. Toss with ½ cup of olive oil and all the thyme and sea salt. Spread on baking sheet and roast for about an hour until heavily caramelized and dried. Put in food processor and puree along with remaining olive oil. If you precook eggplant, be sure to keep in airtight container to prevent drying out, let come completely to room temperature prior to final prep and whip again in food processor by pulsing a dozen times to lighten texture.