Rub the skin of the eggplant with a little olive oil and pierce it in several spots with a knife (this will stop the eggplant from bursting while roasting). Bake the eggplant in a 375 degrees F oven for 40-45 minutes or until the eggplant is collapsed and soft inside and the skin is all wrinkled and charred.
Remove from the oven and peel off the skin. Place the flesh along with any liquid in a bowl and mash. Set aside until ready to assemble the dish.
Caramelizing the Onions
Line a baking pan with parchment paper. Place the sliced onions and peeled garlic cloves in the pan. Sprinkle the sugar and drizzle 2 Tablespoons of oil and toss until everything is evenly slathered with the oil and sugar.
Cover the pan with foil and roast on the middle rack in the oven for 20 minutes, tossing once halfway. Remove foil and continue to cook for an additional 15-20 minutes, or until soft and golden in colour.
Remove from oven and set aside until ready to assemble the dish.
Searing the Cherry Tomatoes
Line a small oven pan with parchment paper. Place the tomatoes in the pan, add 1 Tablespoon olive oil and small sprinkling of salt and toss until the tomatoes are slathered with the oil and salt.
Place the pan in the oven and bake for 20 minutes until the tomatoes are blistered and begin the burst.
Remove from oven and set aside until ready to assemble the dish.
Assembling the Dish
Place a heavy pan on medium heat and add the remaining oil (2-3 T). When the oil begins to shimmer, add the ginger slices and cook for 1 minute until fragrant. Add the caramelized onions and garlic cloves. Smash the garlic cloves right in the pan until they become a paste and mix well.
Add the salt and the chilies and stir until combined. Add the roasted cherry tomatoes and mix – smash the tomatoes and stir until everything is amalgamated.
Add the mashed eggplant, lemon juice and stir until everything is combined and all the favours are fused together.
Heat until hot. Sprinkle with smoked paprika and serve.
This can be eaten with quinoa, rice, pasta, paratha, chapati or any flatbread. Can also be served as dip with crackers and fresh vegetables.