Peel eggplant with a potato peeler and slice crosswise into ½" slices. Place in a colander and rinse with water. Arrange wet slices on a half baking sheet and sprinkle both sides generously with salt and let the slices sweat and release their bitter liquid for 20 minutes.
Preheat oven on the broil setting.
Rinse eggplant thoroughly of salt and pat dry. Rinse and dry the baking sheet.
Return slices to the dry baking sheet and drizzle with olive oil. Place pan under the broiler and cook for 3–4 minutes on each side until they are nicely browned.
Meanwhile, in a large skillet, sauté onion in 1 Tbsp of olive oil 3–4 minutes until translucent or caramelize them if you have the time. Add garlic and mint, bloom for 30 seconds. Remove from heat.
Remove eggplant from the oven and allow to cool. Place cooled eggplant and onions into a food processor or blender and pulse to purée. Fold in yogurt, lime juice, salt and pepper to taste. Drizzle with olive oil and sprinkle with chopped fresh parsley, if desired. Enjoy with pita chips or veggie sticks.
Notes
This dip is amazing with fresh vegetable sticks or all by itself!