Eggplant dip with red-wine onions

Method

Using a fork, prick eggplant and place on a hot grill until tender. Once cool enough to handle, halve lengthways and scoop out flesh. Hang flesh in a sieve overnight to remove excess liquid. Place flesh in a food processor and blend to create a smooth puree. Add red wine vinegar, tahini, garlic and season with salt while constantly blitzing. As you drizzle in olive oil, the mixture will begin to whiten.

Reduce red wine and sugar in a pan to a syrup consistency. Add red onion, stir and cover with lid and steam for five minutes to soften onions. Remove lid and stir until liquid is almost evaporated. Season with salt. Place the melitzanosalata into small bowls and serve with red onion on top.