Sprinkle your eggplant with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.
Preheat oven to high broil and position a rack at the top of the oven. Arrange eggplant rounds on a baking sheet drizzle with a pinch of sea salt.
Roast for 5-7 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool to the touch.
While eggplant is roasting, heat a large skillet over medium heat and add a little olive oil. Add onion and stir often until caramelized. Add minced garlic in the last few minutes so it doesn’t burn. Set aside.
Peel away the skin of the eggplant and add flesh to a mixing bowl. Add onion-garlic mixture and mash with a fork. Season with salt and pepper to taste.