Lay the eggplant slices on a baking sheet, drizzle with olive oil, sprinkle with salt, and roast for 20 minutes. While the eggplant cooks, add some olive oil to a skillet over medium heat and add the onions. Cook slowly, stirring frequently, until nicely browned.
Remove the skin from the eggplant, and then combine the eggplant, garlic, rosemary, and 2-3 tablespoons of olive oil in a food processor and pulse until smooth. Add the caramelized onions and pulse just a couple of times to incorporate. Season with salt to taste and serve with crostini or crackers.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2015/10/two-easy-spreads-for-crostini/