Preheat oven to 400 F. Prick eggplants with a fork in a few places and place on baking sheet and bake
for about 1 hour, or until tender. Remove and let cool. Heat olive oil in a cast iron skillet and add chopped onion, sprinkle with salt and cook over medium low
flame stirring occasionally for about 30 mins, add minced garlic and shallot and continue to cook stirring
frequently for another 10-15 mins, or until reduced down and caramelized.
Cut eggplants in half and remove flesh, discarding dark black seeds. Mash eggplant flesh in a small bowl. Add onion mixture to eggplants, add lemon juice and tahini and mash with a potato masher, or process in a food processor if a smoother texture is desired. Serve at room temperature.