Carla's Peak Summer Eggplant Recipe with Pickled Onions & Yogurt Sauce

File eggplant under: all the nightshades I have loved before. But not everyone crushes on eggplant the way I do. Massive globe eggplants are the supermarket equivalent of red delicious apples: plain, disappointing, and terrible representatives of their category. It’s summer, eggplant’s season, so let’s turn that unpleasant association around. Look for medium eggplants that are heavy for their size, with tight, shiny, unbruised skin and no bruises. I call for Italian but purple Japanese eggplant and white eggplant would be absolutely amazing cooked and served this way as well.

INGREDIENTS
Kosher salt, for seasoning
2 medium Italian eggplant, about 2 pounds
Small-ish white onion (about 8 ounces)
Pinch of sugar
3 lemons, divided
2 teaspoons sherry vinegar
1 teaspoon Aleppo pepper, plus more for serving
Ingredients, cont.
½ cup extra-virgin olive oil, divided, plus more for drizzling
1 cup Labne or Greek yogurt
1 garlic clove
Honey, for drizzling
Mint leaves, for serving

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