milk feta, or Pecorino Romano, though it will alter the
profile of the dish a bit.
SERVES 4
2 small Italian or Japanese eggplants, split lengthwise cut
and into ½-inch half-moons
Kosher salt
6 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion, finely diced (about 1½ cups)