1 large yellow onion
2 Italian eggplants
1/4 c olive oil plus some
2 tbl sugarcane vinegar
1 tsp salt
1 tbl sugar
2 large pinches cinnamon
1 heaping tsp caraway, coarsely ground in a mortar
1 large pinch of saffron, ground in a mortar

Take olive oil through saffron, mix in a bowl. Roast whole eggplants in oven or boil until collapsed and soft all the way through. While the eggplant is cooking, slice the onion into half moons and cook gently in olive oil until deeply browned. When the eggplant is cooked through, peel the skin off and chop the tender flesh. Gently mix the vinaigrette with the cooked eggplant, then add saffron and mix until the golden color spreads evenly through the dip. Mix the onions in gently. Taste and adjust salt and vinegar until balanced. Cover and refrigerate for at least 24 hours before serving- I know the recipe says serve immediately but believe me, it’s extra-lovely after a little time-out. Taste again and adjust salt and vinegar. Drizzle with a healthy amount of olive oil and serve with aqras.