Roasted eggplant salsa with tomato, red onion and chipotle

Cut the red onion into rounds a little under half an inch thick.

Grill-roast the eggplants, tomatoes, whole garlic cloves and onion until browned and completely soft; the eggplant skin should be completely charred.

Chop the red onion, tomatoes and cilantro into a bowl.

Roughly chop the roasted garlic and put it in the blender with a few canned chipotle chilies and a couple of tablespoons of their canning liquid.

Cut the tops off the eggplants, split them, scrape the soft flesh from the charred skin into the blender, and blend smooth.

Scrape the puree into the bowl, season with salt and a little lime juice, and taste.