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Preheat oven to 400° F (200° C).
Place eggplants in a colander, sprinkle with salt. Let stand for one hour to eliminate bitter flavor. Rinse and pat dry. Line a roasting pan with foil and add eggplant, toss with half of the olive oil, salt and minced garlic. Bake for 35 minutes, until eggplant is soft but not mushy. Cool slightly and transfer to a large bowl.
Heat remaning olive oil in a large skillet. Add onions and cooked covered, over low heat until tender, about 15 minutes. Add onions to eggplant.
Season with pepper. Add basil and lemon juice. Toss together. Serve at room temperature.
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